2 lbs. shrimp, peeled & deveined
4 tbsp Adams Reserve Spicy Aloha
1 bottle Fischer & Wieser Peach Bourbon Sauce
½ cup HEB mango pico de Gallo
2 teaspoon avocado oil

1.    Heat oil in large skillet over medium high heat for 2 minutes.
2.    Season shrimp with rub and place into hot skillet.
3.    Sauté shrimp 3-4 minutes until opaque in color.
4.    Add Bourbon Sauce and pico. Heat for another minute.
5.    Serve over your favorite rice.