Cut the bread into cubes, spread on a baking sheet and sprinkle with olive oil, add the garlic, salt and Provence herbs passed through the press. Cook in the oven at 150 degrees for about 40 minutes.
Shrimp clear of shell, sprinkle with salt a little salt and also send in the oven for 7 minutes at 240 degrees.
Finely chop the cabbage and add the finished shrimp to it.
Season the breeze salad with tartar, add chopped dill and crackers. Rusks must be added immediately before serving so that they do not get wet.