Whisk together the honey, soy sauce, garlic, ginger powder and lemon juice in a small bowl. Place the shrimp in a resealable bag and pour about ⅔ of the marinade in the bag. Refrigerate for a minimum of 15 minutes up to a few hours (refrigerate reserved ⅓ of marinade as well).
Remove shrimp from marinade and discard used marinade. Melt butter in a skillet over medium high heat and add shrimp. Cook, stirring often, until shrimp are pink on both sides and cooked (about 3 to 4 minutes depending on size of shrimp). Add reserved marinade and cook an additional 30 seconds.
Garnish with sesame seeds and/or chopped parsley, if desired.
Nutrition facts are an overage because discarded marinade is calculated in the results.