1 lb. shrimp
2 tablespoons Pompeian Robust Extra Virgin Olive Oil
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon chili powder
2 cups diced fresh peaches
2 cups diced Roma tomatoes
1/3 cup chopped cilantro
1 avocado, diced
2 tablespoons red onion diced
3 teaspoons Pompeian Balsamic Vinegar
1/8 – 1/4 teaspoon orange blossom water
3/4 teaspoon salt
- Toss peeled and deveined shrimp with Pompeian Robust Extra Virgin Olive Oil, cumin, garlic powder, paprika, and chili powder. Marinate shrimp for 30 minutes.
- When ready, grill shrimp or heat in a skillet for 2-3 minutes or until cooked through. Remove and cool until they are easily handled.
- Chop the cooked shrimp and place in a bowl, add peaches, tomatoes, cilantro, avocado and red onion. Drizzle Pompeian Balsamic Vinegar and rose water over shrimp mixture.
Season with salt and stir to coat.