Mix all pepper jelly ingredients (vinegar, sugar, chopped peppers, salt, black pepper, and cayenne pepper) in a heavy-bottomed saucepan, and bring to a boil over medium heat.
Reduce to low and simmer, stirring occasionally, for about 2 hours or until reduced by a little more than ½, making about 2 cups of pepper jelly.
Allow jelly to cool. It will thicken as it cools. You will want ¼ cup of pepper jelly for 1 pound shrimp, or more if you like it really saucy.
Cook the shrimp:
Heat oil in a large skillet over medium-high heat.
Place the shrimp in the hot skillet. Do not crowd the pan or the shrimp will not sear. Cook in 2 batches if you have a small pan. Stir-fry shrimp until pink but still translucent in the middle, about 3 minutes.
Add ¼ cup pepper jelly to the pan with the shrimp, and bring to a boil and stir until sauce thickens and shrimp is opaque, about 1 minute.
Serve hot shrimp and pepper jelly sauce over steamed rice or greens for a fun and easy dinner.