1. In a bowl, combine peeled and chopped garlic, thyme, lemon juice, and 4 tbsp (2 fl oz) of oil. Add peeled shrimp. Cover the bowl and shake to coat the shrimp. Let it sit at room temperature for 1 hour, stirring occasionally.2. Cut the mozzarella into quarters. Cut the tomatoes into quarters. Divide the tomatoes among 4 plates with mozzarella and basil. Season with salt, pepper, and 2 tbsp (1 fl oz) of oil. Let it marinate in the refrigerator.3. Just before serving, light the barbecue grill. Place the shrimp on a grill rack, 15 cm from the heat source. Grill for about 5 minutes, turning once.4. Place the shrimp on top of the mozzarella and tomatoes. Drizzle with a little balsamic vinegar.