Caesar Salad with Shrimp | Luxurious Recipe

Preheat the oven to 170 °C. Melt the butter (e.g., in the microwave) and mix with 2 pressed garlic cloves, finely chopped basil, and a pinch of pepper. Cut the toast bread into cubes of approx. 2 cm, mix with the butter mixture, and bake on a baking sheet 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 the eggs and place them in a blender. Add 100 ml olive oil, anchovy fillets, capers, Dijon mustard, 2 tbsp grated Parmesan, and 1 tbsp lemon juice. Blend everything into a creamy dressing and chill in the refrigerator until serving.

Heat 2 tbsp olive oil in a pan. Sauté 3 sliced garlic cloves and the chopped chili pepper until the garlic turns lightly golden brown. Add the shrimp, drizzle with 2 tbsp lemon juice, season with salt and pepper. Fry for a few minutes until the shrimp are cooked through. Finally, stir in the chopped chives.