Pat the shrimp dry, then toss with the cajun seasoning and a large pinch of pepper.Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the shrimp and cook until pink, about 2 minutes per side. Add the butter, garlic, thyme, and lemon zest. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turns a light golden brown, 1 to 2 minutes. Remove from the heat and stir in the lemon juice. To make the spicy honey sauce. Melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt. Serve the shrimp topped with flaky salt and drizzled with spicy hot honey sauce. I like to serve over polenta and/or with a side of crusty bread.