In a large skillet or wok, warm up 2 tablespoons of olive oil over medium-high heat until shimmering.

Add 8 ounces of sliced smoked or Italian sausage to the skillet and sauté until browned and fully cooked, about 5-7 minutes. Remove and set aside.

Into the same skillet, toss in 3 minced garlic cloves and sauté for about 1 minute until fragrant.

Stir in 2 cups of broccoli florets and cook for 4-5 minutes until the broccoli turns bright green and tender-crisp.

Return the cooked sausage to the skillet, then add 1 pound of shrimp, 3 tablespoons of honey, 3 tablespoons of soy sauce, and 1 tablespoon of rice vinegar, stirring until well combined.

Allow the mixture to cook for another 3-4 minutes, or until the shrimp turn pink and opaque.

If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir into the skillet, cooking for another minute.

Adjust flavor with salt, pepper, and crushed red pepper flakes to your liking.

Serve hot, garnished with sesame seeds and sliced green onions.