Caesar Salad with Shrimp & Basil Croutons

Melt the butter (e.g., briefly in the microwave). Stir in 2 pressed garlic cloves, finely chopped basil, and a little pepper. Cut the toast bread into approx. 2 cm cubes, mix with the butter mixture, and bake in the oven at 170 °C for approx. 10 minutes until golden brown and crispy. Turn once in between.

Boil the eggs for exactly 3 minutes, then immediately quench them in ice water. Peel and place in a blender. Add 100 ml olive oil, anchovy fillets, capers, mustard, 20 g finely grated Parmesan, and 1 tbsp lemon juice. Blend everything thoroughly until a creamy dressing forms, and chill in the refrigerator.

Heat 2 tbsp olive oil in a pan and sauté the remaining 3 sliced garlic cloves and the chopped chili pepper. As soon as the garlic is golden yellow, add the shrimp. Drizzle with 2 tbsp lemon juice, salt, and pepper. Fry for a few minutes until the shrimp are cooked through. Finally, stir in the fresh chives.