Prepare the shrimp first. Always thaw the shrimp before cooking. Peel + devein if needed/desired. Pat the shrimp dry with paper towels and set aside.
In a small bowl whisk together the olive oil, lemon juice, soy sauce, apple cider vinegar, honey, and water. Set aside.
Set a large 12-inch skillet over medium-high heat. Melt 1 tablespoon of butter, the add the shrimp in a single layer (you will need to cook the shrimp in 2-3 separate batches) and cook for approximately 2 minutes, then flip and continue to cook the other side for an additional 2-3 minutes.
Remove the cooked shrimp to a clean plate and set aside.
Return the pan to medium heat. Deglaze with a splash (about 2 tablespoons) of saké or rice wine vinegar (water will also work). Scrape off any stuck on brown bits.
Add the remaining butter (at least 1 tablespoon), the lemon sliced, and the minced garlic to the skillet. Sauté for about 30 seconds, or until fragrant.
Pour in the honey garlic sauce and bring to a gentle simmer. Return the shrimp back to the pan and gently toss to coat. Cook for about 2 minutes, or until the shrimp are reheated and the honey garlic sauce has thickened slightly.
Serve garnished with red chili flakes, parsley, or chopped green onions, if desired.