In the robot bowl, puree the ginger and garlic to form a paste.Divide it into 2 equal parts, set aside.Mix the lemon juice, salt, and paprika. Mix the shrimp in this mixture and set aside.Mix the yogurt, garam masala, and half of the ginger and garlic paste.Add the shrimp, turn them to coat with the marinade.Let marinate for up to 12 hours, no more.Cook the shrimp for 5 minutes in a cast-iron skillet, without fat, or until they are pink.Butter Sauce:Cook the remaining ginger paste in oil for about 1 minute over medium heat.Add the tomatoes and pepper, bring to almost boiling point.Stir in the butter to obtain a smooth sauce.Add the garam masala, honey, and cream, let reduce for a few minutes while stirring.Add the shrimp to the sauce. Cook until the shrimp are well heated.