Heat grill. While grill is heating, clean herbs. Place half of the herbs in ¼ cup olive oil. Season shrimp with salt and pepper on both sides, then drizzle half of the herb and oil mixture over shrimp.
Grill Shrimp over medium high heat for 2-3 minutes on each side while basting with remaining oil and herb mixture. Remove from grill ,squeeze half lemon, and chill.
Quarter the kalamata olives, julienne roasted red peppers, mince garlic and shallots, and chop the remaining herbs.
Place all ingredients in mixing bowl, add lemon zest, capers, and a tablespoon of olive oil. Blend ingredients thoroughly. Remove shrimp from refrigerator and slice lengthwise and add to the mixture. Place back in the refrigerator for an hour.
Serve on grilled French bread and grain mustard. Garnish with freshly shaved Parmesan.
Courtesy of Chef Brody Olive, Executive Chef of The Beach Club.