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


  1. Toss peeled and deveined shrimp with Pompeian Robust Extra Virgin Olive Oil, cumin, garlic powder, paprika, and chili powder. Marinate shrimp for 30 minutes.
  2. 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.
  3. 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.