Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
Prepare rice following package directions, omitting butter and salt. Let cool.
Thread shrimp on 6 metal skewers. Brush with preserves.
Grill or broil shrimp, turning occasionally, until cooked through, 3 to 4 minutes.
To make dressing, whisk together reserved juice, vinegar, oils, ginger, salt and pepper in small bowl.
Combine cooled rice, drained fruit, tomatoes and water chestnuts and half the dressing in large bowl; toss to combine. To serve, place 1 cup rice mixture on each plate. Top with grilled shrimp; drizzle with remaining dressing.