Instructions

1. Deseed, then finely chop the chilli. Chop the garlic and zest & juice the lemon.
2. In a mixing bowl, combine the lemon zest & juice, garlic and chilli with the prawns, then season with salt and pepper. Marinate for 30 minutes in the refrigerator.
3. Put the pancetta slices on a baking sheet and grill them until crispy. Let them cool and break them into small pieces.
4. Arrange the salad leaves on 6 plates or on one large serving plate.
5. Peel the avocados, cut them into thin slices, then squeeze some lemon juice over them to prevent browning. Arrange them on top of the lettuce.
6. Heat half of the oil in a frying pan. Drain the prawns and set aside the marinade.
7. Fry the prawns on both sides for 2-3 minutes until they just have turned pink.
8. Place the prawns on top of the salad.
9. Reduce the marinade in the remaining oil for a couple of minutes, then drizzle it over the salad.
10. Finally, scatter the pancetta pieces all over the prawns and you’re ready to serve.