18 (u9) shrimp with heads on (Note: Marinate in some olive oil, fresh rosemary and red chili flakes) 2 pints heirloom tomatoes, rinsed and cut into half. Method: In a blender combine yolks, mustard, garlic, anchovy and puree until smooth. Slowly drizzle in the oil until thick. Add cheese and remaining ingredients. For shrimp: grill just before serving at 350-450 degrees for 5-7 minutes, turning the shrimp halfway through the process. Toss the cherry tomatoes halves in the dressing and top with toasted bread crumbs and serve with grilled shrimp.