Shrimp With Tomato Salad and Aioli

20 large, head-on, shell-on shrimp

teaspoon red pepper flakes
Kosher salt
2 egg yolks
1 teaspoon Dijon mustard
1 garlic clove, minced
1 cups olive oil
cup crme frache
Juice of 1 lemon
3 pounds heirloom tomatoes, sliced -inch thick
1 cup panko or homemade breadcrumbs
8 large basil leaves, roughly torn
1. Rub shrimp with red pepper flakes and a generous pinch of salt. Set aside.
2. Make aioli: In a blender or small food processor, pure yolks, mustard and garlic
until smooth. With motor running, slowly drizzle in 1 cups oil, adding more once
previous drizzle has emulsified, until a thick aioli forms. Transfer to a bowl. Whisk
in crme frache and season with salt and lemon juice to taste. Set aside.
3. Set a large, heavy pan over high heat. Once hot, add 2 tablespoons oil. When oil
is shimmering but not smoking, add shrimp to pan. Sear on both sides until shrimp
color and begin to curl gently, about 3 minutes total.

4. To serve, distribute tomatoes among 4 plates. Season with salt and remaining oil,
and sprinkle panko and basil leaves over top. Arrange shrimp over and alongside
tomatoes. Serve with aioli on the side.