Heat a wok or large skillet over medium-high heat. Melt butter until sizzling then add ginger and garlic, stirring with a wooden spoon until the garlic is softened and the ginger is aromatic.
Toss shrimp, hibachi seasoning, honey, and red pepper flakes into butter and cook just until the shrimp begins to turn pink all the way through. Remove shrimp with a slotted spoon, transfer to a serving platter.
With a wooden spoon, quickly stir the honey butter mixture remaining in the pan until bubbling. This will caramelize it slightly.
Drizzle thickened honey butter mixture over shrimp. Garnish with fresh chives. Serve immediately and enjoy!
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