Preheat grill to medium high heat, 350 to 400 degrees.
Slice bread into 1/2 inch thick slices, drizzle with olive oil and sprinkle with some kosher salt and pepper. Place bread on grill and grill until bread gets nice grill marks on both sides. Remove bread from grill and rub pieces with garlic clove while still warm. Cut the bread into cubes and set aside.
In a large bowl, toss the cherry tomatoes, asparagus, red pepper and onion with 2 Tbsp. olive oil. Place vegetables in grill pan and place on grill. Grill for 6 minutes, tossing the tray after about 3 minutes. remove from grill and set aside.
In a small bowl, whisk together 4 Tbsp. olive oil, 4 Tbsp. melted butter, 1/4 cup fresh lemon juice, Badia seasoning, parsley and garlic.Thread the shrimp onto bamboo skewers that have been soaked in water for 30 minutes to prevent burning. Brush both sides of the shrimp with some of the basting sauce. Place on the grill and grill with the lid down for 2 minutes, then baste with the extra sauce and grill for an additional 2 minutes until pink and cooked though. Remove from grill.
In a small bowl, whisk together all vinaigrette ingredients.
In a large bowl, toss the bread, grilled vegetables, and shrimp with the dressing. Let the salad sit for 15 minutes to let the dressing soak into the bread. Top with the pine nuts and season to taste with kosher salt and pepper.