Marinate in ¼ cup olive oil, lemon juice, parsley, garlic, salt and pepper for at least 1 hour.
Grill, just until cooked through (about 3 minutes per side).
Toss lettuce with remaining olive oil, salt and pepper. Divide among 4 plates.
Arrange 5 shrimp on each plate. Sprinkle each salad with cheese and granola. Serve.