The dressing is very light and simple just whisk together the ingredients and set aside to allow the flavors to mingle. You can make this hours or moments in advance.

Grill the shrimp with just a little olive oil, salt and pepper. A nice hot grill and a quick flip are the key to cooking your shrimp without over cooking them. Remember as soon as they start to get pink get them off. Set the shrimp aside while you build your salad.

Slice the peaches and tomatoes in to nice wedges. Salt them lightly. Next thin slice the red onion and peel and cut in half the orange sections. Any tasty small orange that has low pulp will work for this salad so clementines, mandarins or tangerines. Toss the arugula, onions and oranges in the dressing and then put them in your serving bowl. Taste and adjust salt as needed. Next arrange the shrimp, tomatoes and peaches on top of the greens. Give a drizzle of the balsamic glaze, store bought is perfect.

Serve this with a crusty bread and dry white wine for an elegant BBQ dinner or lunch. This will make a full meal for two people. Or a spectacular appetizer salad for four.