Grilled Avocado with Jumbo Prawns - California Avocados

Ingredients

• Salad
• 1 (5-oz.) bag baby lettuces and greens
• As needed Chile-lime vinaigrette (see make-ahead recipe below)
• 1 ripe mango, peeled and diced into 1/2-inch cubes
• 2 ripe, Fresh California Avocados, skin on, cut in half and seeded
• 2 tsp. olive oil, divided
• 8 jumbo prawns
• As needed Salt and pepper, to taste
• As needed Chipotle Aioli (see make-ahead recipe below)
• 1 lime, cut into wedges
• Chile Lime Vinaigrette
• 1/4 cup orange juice
• 2 Tbsp. raspberry vinegar
• 1/2 lime, juiced
• 1 tsp. sugar, or more depending on tartness
• 1/4 cup corn oil
• Pinch of crushed dry chiles
• Pinch of salt
• Chipotle Aioli
• 1/4 cup mayonnaise
• 1 tsp. finely diced green onion
• 1 sprig cilantro (leaves only), chopped
• 1/2 Tbsp. chipotle pepper sauce or 1/2 diced chipotle pepper in adobo sauce
• 1 Tbsp. lemon juice
• 1/4 clove garlic, minced