In a medium bowl combine the honey, soy sauce, lemon juice, garlic and red pepper flakes. Pour half the marinade into a measuring cup. Add the shrimp to the remaining marinade and let sit for 15 minutes.
Spray a large skillet with nonstick cooking spray, or grab a large nonstick skillet. Melt the butter over medium high heat, and while the butter is melting strain off the marinade from the shrimp. Add the shrimp to the pan once the butter is hot and melted and saute for 2 minutes until the shrimp start to turn pink. Pour the reserved half of the marinade into the pan and continue cooking until the shrimp are cooked through and the marinade has reduced slightly.
Serve the shrimp and sauce over the hot rice, with the scallions sprinkled on top.
Notes
There are all kind of sizes and versions of shrimp available in the freezer aisle. And shrimp is one of the foods I have in the freezer at all times: they defrost quickly, they are of excellent quality, and with a couple of pounds of frozen shrimp at your disposal, you can entertain in style at a moment’s notice. Make sure to buy raw shrimp for this recipe, not cooked. And you can either buy peeled shrimp, or peel them yourself when they’ve defrosted.