Peel, core and slice the pears into 1 inch slices, about 4-5 slices per pear. 

Melt the butter over medium high heat.  When the butter sizzles add the pears.  Cook for 1-2 minutes on a side.  Add 2 Tbsp. honey, cook for 2 minutes and then turn the heat off. 

Cook your own shrimp if you can.  Boil salted water, add the shrimp and when the water returns to a vigorous boil turn the heat off. Leave the shrimp in the hot water for 10 minutes.  Then drain, cool, peel and devein. 

Mash the blue cheese, 1 Tbsp. honey, butter and fresh goat cheese together until well blended.

Place the olive oil in a jar with a lid and add the vinegar, lemon juice, remaining honey, fresh herbs, salt and pepper and one small cube of ice.  Place the top on and shake for 1 minute until the honey is dissolved and the dressing is emulsified.  

Pour as much dressing as you like over the romaine and toss well.  Divide the romaine among 4 plates, add the pears and shrimp and sprinkle with sunflower seeds.  Serve with seed crackers spread with the blue cheese spread with parsley sprinkled over all.