Place cleaned shrimp in a bowl. Whisk together honey, soy sauce, garlic and ginger in a small bowl. Pour half over the shrimp and stir to coat. Cover and refrigerate for at least 15 minutes. Reserve the remaining sauce.

Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon butter and the olive oil. Once hot, add asparagus, bell pepper and onion. Let sit undisturbed for 1 minute to char slightly, then saute until crisp-tender, about 3 to 4 minutes. Remove to a plate and keep warm.

Add the remaining tablespoon of butter to the skillet. Remove shrimp from the marinade and discard the used marinade. Add shrimp in a single layer and cook about 1 minute per side until pink and caramelized.

Return the veggies to the skillet and pour in the reserved sauce. Toss everything together over heat for about 1 minute. For a thicker sauce, stir 1 tsp cornstarch with 1 tsp cold water and add to the skillet, stirring until glossy. Serve immediately over hot cooked rice.