Cut mozzarella into bite sized pieces. In a large serving bowl, combine the mozzarella, garlic, tomatoes, basil, cucumber, bell peppers, shallot, capers, oregano and parsley. Add the 1/4 cup extra-virgin olive oil and the vinegar, toss to mix and set aside for at least 1 hour or up to 6 hours.

Prepare a fire in a charcoal grill or preheat a ridged stove-top griddle until it is very hot.

Lightly brush the shrimp with olive oil. Place the shrimp on the grill rack 7-8 inches above the fire or on the griddle and cook, turning once, until pink and cooked through, about 6 minutes total. Remove the shrimp from the grill or griddle and toss into the bowl with the prepared vegetables.

Place the bread slices on the grill rack or griddle and grill, turning once, until grill marks are apparent on both sides and the bread is toasted, 3-4 minutes total. Remove the bread from the grill or griddle and quickly rub one side of each slice with the garlic clove. Drizzle a little extra-virgin olive oil over the bread.

Let the bread cool, then tear into 2-inch pieces. Add to the shrimp and vegetables. Season to taste with salt and pepper and toss to mix well.

Divide evenly among individual plates and garnish with lemon wedges. Serve immediately.