Prepare the dressing: In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
Thread peach and pepper slices onto wooden skewers. Grill 6 to 8 minutes total, or until peaches and peppers are slightly soft. Remove the peaches and peppers from the skewers; set aside.
Arrange the lettuce mix in 2 bowls or on 2 plates. Arrange the red peppers and peaches on top of each salad. Top with pecans, goat cheese and the shrimp skewers. Drizzle the dressing over the salad. Make 2 servings.
Heat a grill to medium. Thread the shrimp onto wooden skewers. Brush the shrimp with olive oil; sprinkle with salt and pepper. Grill the shrimp, about 2 minutes per side, until shrimp is pink and cooked through; set aside.
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