Prawn and Avocado salad with Lime Aioli

10 x 5mm-thick slices crusty bread
1 tbs olive oil
2 baby cos lettuces, leaves separated
2 avocados, halved, stones removed, peeled, thinly sliced
2kg cooked prawns, peeled leaving tails intact, deveined

Lime aioli:
2 egg yolks
2 garlic cloves, finely chopped
1 tsp Dijon mustard
250ml (1 cup) olive oil
2 tsp finely grated lime rind
2 tbs fresh lime juice

Method:

1. To make the lime aioli, 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.
   
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.
   
3. Divide the bread and lettuce among serving plates. Top avocado and prawns. Top with the lime aioli and season with pepper to serve.

Note: I didn't have cos lettuce at home so used rocket instead and it tasted fabulous. u can also ad toasted bits of ham or bacon.