2 tablespoons orange marmalade
1/2 tablespoon cider vinegar
3-4 oz. frozen cooked medium shrimp, thawed (or fresh, cooked)
rice
salsa

In medium nonstick skillet, heat marmalade and vinegar over medium low heat, stirring constantly, until marmalade is melted. Add shrimp; toss to coat and heat through, about 2 minutes, stirring occasionally. Spoon rice onto serving dish and top with shrimp mixture. Serve with salsa if desired.