1 pound uncooked shrimp (26-30 per pound), peeled and deveined 2 tablespoons seafood seasoning, such as Old Bay 1 teaspoon garlic powder 2 tablespoons olive oil 1 cup peach preserves 3 tablespoons peach bourbon, such as Jim Beam 2 tablespoons brown sugar 1 tablespoon honey 2 teaspoons lemon juice 1 teaspoon cider vinegar Minced fresh parsley
Sprinkle shrimp with seafood seasoning and garlic powder.
In a large skillet, heat oil over medium heat. Add shrimp; cook 2 minutes.
Flip; cook 2 minutes longer. Stir in preserves, bourbon, brown sugar, honey, lemon juice and vinegar.
Cook and stir until shrimp turn pink, 2-3 minutes longer.
Sprinkle with parsley.