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Stir together lemon juice, vinegar, capers, mustard, honey, garlic and Adobo. Slowly drizzle in extra virgin olive oil, whisking until incorporated. Stir in parsley.
Preheat grill to medium-high heat; grease grates well. Place tomatoes on skewers; brush gently with extra virgin olive oil. Grill for 5 to 8 minutes or until lightly charred and blistered; set aside. Grill lemon halves, cut side down; grill for about 2 minutes or until heated through. Set aside.
Toss shrimp with ¼ cup vinaigrette. Brush cut sides of baguette with some of the remaining vinaigrette. Grill shrimp, turning as needed, for about 5 minutes or until well-marked and curled. Grill bread, cut side down, for 2 to 3 minutes or until lightly toasted.
Toss greens, beans, onion and radish with enough vinaigrette to coat well. Divide among four plates; top with grilled shrimp and tomato skewers. Serve with bread and grilled lemon halves.
Note: Make this a surf and turf entrée salad. Serve thinly sliced grilled strip loin alongside the shrimp.