If adding on shrimp, pat dry and season all over with 1/4 tsp. salt and a pinch of pepper. Cook shrimp after onion marmalada, heating 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until opaque and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.