1. Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance. Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragant. Remove from heat. Pour out just over half of the browned butter from the pan (liquid only).
2. Add half of the shrimp to the honey/butter mixture in the pan; sear for about 2 minuted each side, or until just cooked through. Transfer to a plate; set aside.
3. Wipe pan over with paper towel and add 2 more tablespoons of honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through.
4. Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt if desired and garnish with parsley.