Prawn and Avocado Cocktails with Aioli

Serves 6
Preparation time 20 minutes plus refrigeration time

Ingredients

Tick off the ingredients as you buy them

1 Avocado, diced
1 teaspoon Moro White Wine Vinegar
2 tablespoons Snipped chives
500g Cooked peeled cocktail prawns
2 teaspoons Moro Primero Extra Virgin Olive Oil
Sea salt and freshly ground black pepper, to taste
2 cups Shredded iceberg lettuce
1 cup Aioli

Combine avocado, Moro White Wine Vinegar and 1 tablespoon chives together. Gently mix in prawns and Moro Primero Extra Virgin Olive Oil. Season to taste. Divide the lettuce evenly between 6 serving cups. Top with half the prawn mixture and dollop with aioli. Top with remaining prawns, dollop with aioli and sprinkle with remaining chives and pepper.

Aioli

3 egg yolks
1 clove garlic, crushed
2 tablespoons Moro White Wine Vinegar
¾ cup Moro Primero Extra Virgin Olive Oil
½ teaspoon sea salt
1 teaspoon sugar

Blend yolks, garlic and Moro White Wine Vinegar together in a food processor. Gradually blend in Moro Primero Extra Virgin Olive Oil in a steady stream. Season with salt and sugar and refrigerate until thickened.