Heat the grill to medium. Thread the shrimp onto wooden skewers. Drizzle the shrimp with olive oil and add salt and pepper to taste. Grilled shrimp on both sides for a total of 3 to 5 minutes.
Thread the sliced peaches and red peppers alternately onto wooden skewers. Grill for a total of 6 to 8 minutes or until the peaches and peppers are slightly soft. Remove The peaches and peppers from the skewers and set aside.
In a small jar whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
Arrange the lettuce mix in a bowl. Arrange the red peppers and peaches on top of the salad. Next, top with pecans and goat cheese and the shrimp skewers. Drizzle the vinaigrette over the salad and serve.
Total time 30 minutes.