How would you adapt this recipe for frozen shrimp? Gentle thaw? Toss 'em on a preheated baking sheet at 450 and proceed with a bit more time for...

I've made this before with frozen shrimp. Unless I've planned ahead, I usually do a quick thaw under cold running water -- only takes 5 to 10 minutes. I prefer to let them thaw completely so they don't throw off water while they're roasting. And as Monita recommends, make sure you pat them dry; they'll roast better that way. No need to make any other changes -- just treat them like you would any other shrimp after they're thawed.

I would gentle thaw; pat dry and proceed with the recipe as is