Use a paper towel to remove all moisture from the shrimp. Lay them out and season lightly with salt and pepper.

In a small bowl, combine the honey, soy sauce, minced garlic, grated ginger, and rice vinegar. This mixture represents the soul of our shrimp dinner.

Heat a large skillet over medium high heat with a splash of olive oil or butter. Once the pan is shimmering, add the shrimp in a single layer. Cook for about two minutes per side until they turn a beautiful opaque pink.

Pour the honey garlic mixture over the shrimp. The sauce will begin to bubble and reduce immediately.

If you prefer a thicker coating, whisk a teaspoon of cornstarch with a tablespoon of water and stir it into the pan. Watch as it transforms into a glossy, restaurant quality glaze.

Remove from heat. Toss in the sesame oil and a generous sprinkle of red pepper flakes.

Top with sliced green onions and a squeeze of fresh lemon. Serve alongside a 30 minute strawberry spinach salad for a complete meal.