In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Mix thoroughly and set aside.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil and a tablespoon of unsalted butter. Season the shrimp with kosher salt and sear for about 2-3 minutes on each side until golden brown.

In the same skillet, add sliced medium peaches and cook for 3-4 minutes. Stir occasionally until they caramelize.

Remove the skillet from heat, pour the glaze over the caramelized peaches, return to medium heat and simmer for an additional 3-4 minutes. Add the seared shrimp back into the skillet and combine gently.

Serve warm, garnished with chopped parsley.