In a large skillet on medium heat, add olive oil, onion, red pepper and jalapeño. Sauté 3-5 minutes or until onions are translucent. Add salsa, peaches, oregano, cumin and shrimp. Stir to combine and heat around 5 minutes.

In separate bowls, add one cup of Napa cabbage to each and divide shrimp mixture evenly between each bowl. Garnish with cilantro, avocado and lime wedges, if desired.