1Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
2Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
3Cover and refrigerate the rest of the marinade for step 3.
1While the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.
2Heat olive oil in a skillet over medium-high heat.
3Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink-- about 45 seconds-- then flip shrimp over.
4Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
5Serve shrimp with cooked marinade sauce and a garnish of green onion.
6The sauce is excellent on brown rice and steamed veggies on the side.