Preheat your oven to 400 F.
Place the shrimp on a sheet pan, and drizzle with 2 tbsp. olive oil, and season to taste.
1 lb. raw shrimp, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
Roast shrimp for 8 to 10 minutes.
Set shrimp aside to cool. When cooled, cut the shrimp into bite-size pieces.
In a bowl, combine the lemon juice, and 2 tbsp. olive oil, and cilantro.
2 tbsp. lemon juice, 4 tbsp. olive oil, 2 tbsp. fresh cilantro
In another bowl, combine the shrimp, pomegranate seeds, and kiwis.
½ cup pomegranate seeds, 2 kiwis
Pour the vinaigrette on top of the shrimp and fruit, and stir gently.
Divide the mixture evenly among the Verrine glasses, and top with fresh cilantro before serving.