In a medium bowl, combine honey, soy sauce, minced garlic, olive oil, and red pepper flakes (if using) to create the honey garlic sauce. Add the peeled and deveined shrimp to the bowl, toss to coat evenly, and let it marinate for at least 15 minutes to absorb the flavors.

Heat butter in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, ensuring not to overcrowd the pan.

Preheat your oven to 400°F (200°C). Arrange the marinated shrimp in a single layer on a baking sheet, optionally adding lemon slices. Bake for 8-12 minutes, or until the shrimp are cooked through and turn pink.

Thread the marinated shrimp onto soaked wooden skewers. Grill over medium-high heat for 2-3 minutes per side, brushing with any remaining marinade, until the shrimp are cooked and slightly charred.

Heat a large wok or skillet with a little more olive oil over medium-high heat. Add broccoli florets and sliced bell pepper, stir-frying for 3-5 minutes until tender-crisp. Add the marinated shrimp and cook for another 3-5 minutes, tossing until the shrimp are pink and cooked through.

Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray, then arrange the marinated shrimp in a single layer. Air fry for 6-8 minutes, shaking the basket halfway through, until the shrimp are cooked and lightly crisped.