In a medium bowl, combine honey, soy sauce, lemon juice, minced garlic, and red pepper flakes. Whisk together until smooth and glossy. Set aside two-thirds of the sauce for later use.

Place the shrimp in a zip-top bag. Pour in the remaining sauce from step one, seal it tightly, and refrigerate for at least 20 minutes.

In a skillet over medium heat, add one tablespoon of olive oil. Once hot, add broccoli florets and cook for about five minutes until they become tender-crisp. Set aside once done.

Using the same skillet, add another tablespoon of olive oil if needed. Add sliced kielbasa sausage and brown them for about four to five minutes until they're nicely caramelized.

Once browned, add marinated shrimp (discarding any leftover marinade) to the skillet. Cook for one to two minutes on each side until they turn pink and opaque.

Pour in the reserved sauce from step one into the skillet with shrimp and sausage. Let it simmer for three to five minutes. Finally, toss in broccoli until well coated with the sauce.

Serve this delightful dish over cooked white rice and garnish with freshly chopped parsley.