Fire up the grill for the mid-summer salad of champions, starring juicy peaches.
Preheat the grill to medium-high. In a medium bowl, toss the bread with 3 tbsp. oil; season with salt and pepper. Arrange the bread in a medium cast-iron skillet. Grill, stirring occasionally, until bread is just toasted, 3 to 4 minutes. (Keep an eye on the bread so it doesn’t burn.) Transfer to a plate to cool.
In a large bowl, whisk the chiles, 1/2 cup oil, the sherry vinegar, and 2 tbsp. honey. Season the dressing.
In a medium bowl, toss the peaches with the remaining 2 tbsp. oil and the remaining 2 tsp. honey. Oil the grill, add the peaches, and grill until marked, 3 to 4 minutes per side. Transfer the grilled peaches to a plate.
In a medium bowl, toss the shrimp with the smoked paprika; season. Oil the grill, add the shrimp, and grill until just cooked through, 4 to 5 minutes per side. Transfer the shrimp to a plate.
In the bowl with the dressing, toss the arugula, croutons, and half the goat cheese; season. Divide the salad among plates or bowls. Top with the shrimp, peaches, and remaining goat cheese.