In a medium bowl, combine peeled and deveined shrimp, 1 tablespoon of olive oil, minced garlic, salt, and red chili flakes. Mix until the shrimp are evenly coated. Let the shrimp marinate in the fridge for about 5 minutes.

Place a cast-iron skillet over high heat and allow it to warm up for about 2 minutes. Once preheated, pour in 2 tablespoons of olive oil, swirling to coat the bottom.

Carefully add the marinated shrimp to the hot skillet in a single layer. Sear them for approximately 2 minutes until they begin to turn pink and slightly opaque.

Once the shrimp are turning pink, flip them gently using tongs and pour in the honey and lime juice, stirring to coat the shrimp thoroughly in the sauce.

Continue to cook for an additional 2-3 minutes, tossing occasionally, until the shrimp are fully cooked through and the sauce has thickened.

Remove the skillet from heat, taste the shrimp, and adjust seasoning with extra salt if needed. Transfer the shrimp to a serving dish, and sprinkle with chopped parsley.