Instructions
Begin by peeling and deveining the shrimp if needed. (It’s up to you to leave the tails on or remove them). Pat dry with a paper towel and season all over with ½ teaspoon of salt and ¼ teaspoon of black pepper.
Cut ½ of the lemon into wedges and reserve for later. Juice the other half until you have 1 tablespoon of lemon juice in a small bowl. Grate or mince the garlic cloves and add it to the lemon juice. Pour the honey, soy sauce, and remaining salt into the lemon juice, and whisk until the honey is dissolved.
Heat the olive oil in a large pan or cast iron skillet over medium heat. Add the shrimp in a single layer and cook until they turn pink, about 1 to 2 minutes. Transfer to a plate.
Add the lemon juice sauce to the skillet. Cook until thickened, then reduce heat by about half, about 2 to 4 minutes. Turn off the heat, then return the shrimp to the skillet. Toss and coat in the glaze and garnish with fresh parsley. Serve with lemon wedges.
