Toss the shrimp with 2 tbs Izak blend, 1 tbs olive oil, salt and pepper. In a separate bowl, toss the nectarine with 2 tsp Izak blend, honey, 2 tsp olive oil and salt.
Grill the shrimp for about 2 minutes on each side or until cooked through. Grill the nectarine for about 1 minute on each side.
Whisk together the remaining izak blend with the lemon juice, 2 tsp olive oil and add the grilled nectarines. Add the baby arugula, chopped cilantro and season to taste with salt and pepper. Divide the salad among 4 plates and top with the grilled shrimp. Drizzle the remaining dressing on top.