- Step 1
To make the lime aÃ¯oli, place the egg yolks, garlic and mustard in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the lime rind and lime juice and process until well combined. Season with salt and pepper.
- Step 2
Preheat grill on high. Place the bread, in a single layer, on a baking tray. Drizzle over the oil. Cook under grill for 2 minutes each side or until lightly toasted. Transfer to a plate.
- Step 3
Place the pancetta, in a single layer, on the tray. Cook under grill for 5 minutes or until crisp.
- Step 4
Divide the bread and lettuce among serving plates. Top with the pancetta, avocado and prawns. Top with the lime aioli and season with pepper to serve.
Make it ahead: Prepare this recipe to the end of step 2 up to 3 days ahead. Store the aioli in an airtight container in fridge. Store the bread in a separate airtight container at room temperature. Continue from step 3 just before serving. If pancetta is unavailable, use prosciutto.