Step 1

• Preheat a griddle pan or BBQ.

Step 2

• Drizzle the prawns with olive oil. Sprinkle over the chilli flakes, salt, the zest and juice of a lime. Give it a good toss.

Step 3

• Once the grill is super hot, lay down your prawns. They only need around 2 minutes per side – you want some lovely bar marks for that smokey flavour. You may need to do this in batches.
  
  You’ll know they’re done when they’ve firmed up and are pink. Finish with lime zest and a final sprinkle of salt. Set aside to cool.

Step 4

• For the aioli: add egg yolks and mustard to a bowl. Whisk to combine then gradually add in the olive oil. Pour in slowly while you continue to whisk – it will thicken up in seconds. Once all the oil is added, squeeze in the lime juice, along with chipotle paste and a good pinch of salt. Add to a serving bowl – scatter over the chives.

Step 5

• Arrange the grilled prawns over the lettuce. Serve with the chipotle aioli, lime wedges and crusty bread.

→ Add lime zest, chilli flakes, and salt to a spice blender (or pestle and mortar).
→ Grind until it forms a rough powder. Combine with the sugar.
→ Cut the lime in half. Run along the rim of your glass.
→ Gently dip in the chilli lime mixture to coat.  
→ Pour in your chilled MOTH: Margarita.
→ Enjoy.