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Serve with white rice.
Combine shrimp shells, water, soy sauce, and bourbon in bowl. Microwave until fragrant and shells are pink, about 2 minutes. Strain liquid through fine-mesh strainer set over bowl; reserve soy sauce mixture and discard solids. Whisk sugar, cornstarch, and pepper flakes into soy sauce mixture until cornstarch is dissolved.
Heat oil in 12-inch nonstick skillet over high heat until just smoking. Stir in shrimp, scallion whites, and garlic and cook until shrimp are just pink, about 3 minutes.
Add soy sauce mixture and continue to cook until sauce has thickened slightly and shrimp are cooked through, about 3 minutes longer. Off heat, stir in scallion greens. Serve.