Hands-on Time: 30 minutes
Total Time: 1 hour 20 minutes
In a shallow dish, stir together the olive oil, garlic, rosemary, and red pepper flakes, if using. Add the shrimp and toss to coat. Cover the dish with plastic wrap and refrigerate it for one hour.
While the shrimp marinates, cook the bacon. Heat the oven to 350°. Place the bacon on a foil-lined broiler pan and bake it until it's evenly browned, about 20 minutes. Transfer it to a paper towel-lined plate to drain and blot if necessary.
While the bacon cooks, whisk together all the ingredients for the dressing in a small bowl.
Place the mesclun or spinach and cucumber in a large bowl. Crumble the bacon and add it to the bowl, along with 2 to 3 tablespoons of the dressing. Toss the ingredients until the greens are well coated.
Prepare a charcoal fire or heat a gas grill to medium. Skewer the shrimp and place them on the grates. Lay the peach halves, cut side down, beside them. Cook the shrimp until just done, about 2 to 3 minutes per side. Cook the peaches until well charred, about 4 to 6 minutes. Slide the shrimp off the skewers and let them cool on a plate with the peaches.
Fill each bowl with the salad mixture, then top with the shrimp, peaches, and croutons, if using. Serve the remaining dressing on the side.
Per serving (1/4 of recipe) Calories 460, Total Fat 29 g (44%), Saturated Fat 4 g (22%), Cholesterol 177 mg (59%), Sodium 508 mg (21%), Total Carbohydrate 23 g (8%), Fiber 5 g (19%), Sugars 15 g, Protein 29 g (58%), Vitamin A (127%), Vitamin C (72%), Iron (35%)