1-First Step: Mix the sauce Grab a bowl and whisk together 1/2 cup honey, 1/4 cup soy sauce, 3 cloves minced garlic, and the juice of 1 lemon. This creates the sweet, salty, bright sauce that gives the dish its sticky finish. If you want a slightly less sweet flavor, use a little less honey from the start.

2-Second Step: Marinate the shrimp Add 1 pound of large peeled and deveined shrimp to half of the sauce mixture. Let the shrimp marinate for 30 minutes. Do not marinate much longer than that, because the lemon juice can start changing the texture of the shrimp.

3-Third Step: Start the skillet Melt 2 tablespoons unsalted butter in a skillet over medium-high heat. Let it get hot enough to sizzle when the shrimp goes in, but not so hot that the garlic burns. If you are using frozen shrimp, be sure it is fully thawed and patted dry first.

4-Fourth Step: Cook the shrimp Add the shrimp to the skillet and discard the used marinade from the bowl. Season with salt and pepper. Cook the shrimp for about 2 minutes per side, just until they turn pink and opaque. Jumbo shrimp, especially the 16 to 20 count per pound size, work best because they stay juicy and do not overcook as fast.

5-Fifth Step: Thicken the sauce Remove the shrimp from the skillet and set them aside. Pour the reserved marinade into the skillet and let it cook for 2 to 4 minutes, until it thickens into a glossy sauce. If it seems too thin, keep cooking for another minute or two. If you want to thicken sauce separately, you can do that before adding the shrimp back in so the shrimp stays tender.

6-Final Step: Coat and serve Return the shrimp to the skillet and toss to coat in the thick sauce. Turn off the heat and finish with chopped green onions on top. Serve it right away while the sauce is warm and sticky. This dish is fantastic with rice, noodles, or even a simple side of steamed vegetables.