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Light the grill to medium-high and lightly oil the grill rack.
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Cut each peach into 8 slices. Place in a medium-sized serving bowl and toss with the sugar, chili pepper, mint, 1 teaspoon cumin and 1 tablespoon of lemon juice. Set aside.
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Place the peppers on the grill over direct heat and grill until browned and soft, turning to char lightly on all sides. Remove, cool slightly, peel, and deseed. Cut the peppers lengthwise into 1-inch strips.
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While the peppers are grilling, toss the shrimp with two tablespoons of olive oil. Place over on a hot part of the grill and cook, turning once, until they change color and are marked with grill marks on both sides. Remove.
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Toss the peppers and shrimp together with the peaches in the serving bowl. Season to taste with salt, pepper, remaining cumin, and olive oil. Add more lemon juice if desired. Serve.