Defrost shrimps at room temperature. For the salt, wash and clean the chilli, cut in half lengthwise, remove seeds and chop the flesh coarsely. Place in a mortar and crush finely. Lightly mix in 1 tbsp. coarse sea salt. Peel garlic and cut 1 clove into slices, press the remaining garlic through a garlic press. For the mayonnaise, mix egg yolk, mustard and vinegar.
Season with garlic, salt and pepper. Stir in 1/4 litre of oil drop by drop. Cut the prawns lengthwise, up to the end of the tail, and remove the intestines and legs. Heat 2 tablespoons of oil in a frying pan. Fry the prawns and garlic slices in portions for about 4 minutes while turning. Season with chilli salt. Arrange prawns and aioli with lime wedges on plates
Waiting time approx. 30 minutes