Caesar salad with shrimp

Melt the butter, e.g., in a microwave oven. Stir in crushed garlic, chopped basil, and pepper. Cut the toast bread into approx. 2 cm cubes. Mix with the butter mixture and bake in the oven at 170 degrees Celsius – for approx. 10 minutes until crispy. Stir occasionally.

Boil the eggs for 3 minutes. Then immediately cool them with ice water. Peel and place in a blender. Add olive oil, anchovies, capers, mustard, Parmesan, and lemon juice. Blend everything thoroughly together. Then refrigerate.

Sauté sliced garlic in olive oil, add chopped chili pepper. Once the garlic turns golden, add shrimp, drizzle with lemon juice, season with salt and pepper. Sauté for several minutes until the shrimp are cooked. Then stir in chives.