Melt 3 tbsp butter in a pan over medium heat and sauté 1.5 tbsp minced garlic with 1 tbsp parsley powder. Stir to prevent garlic from burning.

Rinse 30 medium cocktail shrimp in ice water and season with 1 tbsp cooking wine and a pinch of salt.

Add the shrimp to the pan once the garlic aroma rises. Quickly toss the shrimp in the butter mixture as they are pre-cooked.

Add 1 tbsp lemon juice for a tangy flavor. Lime juice can be used as an alternative.

Mix in 1 tbsp honey and stir well. Adjust seasoning with salt to taste.