Process the anchovies with sunflower oil and mayonnaise, vinegar, salt and pepper. Incorporate the milk cream and process for one moment until all ingredients are mixed.
Refrigerate. Cut the bacon into small dices and cook them on the pan until they get crunchy. Remove and reserve. On the same pan, remove the bread crust, cut into small dices and toast them. Remove and reserve
Wash the lettuce and the radishes, place them in a salad bowl. Add the small toasted bread cubes, the bacon and the shrimp.
Spice with salt and pepper and add the anchovy sauce. Sprinkle with grated cheese, finally garnish the salad with capers.