Defrost the prawns if necessary. For the aioli, wash the lime hot, dry it, cut it in half and squeeze out one half. Peel garlic cloves, crush one finely with a little salt. Whisk the egg yolks.
First stir 1/8 l of oil drop by drop, then in a fine jet slowly with the whisks of the mixer. Stir in crushed garlic and 2-3 tsp lime juice, season with pepper and salt if necessary.
For the chilli salt, clean the chilli, carve lengthwise, remove seeds, wash and chop. Grind finely in a mortar. Add sea salt and crush briefly.
Cut the second clove of garlic into thin slices. Cut the shrimps lengthwise until the end of the tail. Remove the dark intestine if necessary. Heat 2 tablespoons of oil in a frying pan. Fry the prawns in the oil for 3-4 minutes, turning them over and frying a few slices of garlic at a time.
Season with chili salt.
Cut the rest of the lime into slices. Serve the prawns with aioli and lime. Goes well with baguette.