Cut the IBIS stoneoven sticks into slices about 1.5 cm thick. Wash the prawns and pat them dry. Wash the limes hot, dry and cut into very thin slices. Put the ingredients alternately on the skewers.
Put the olive oil in a bowl. Peel the garlic and press it into the oil. Add thyme, salt and pepper and mix everything together. Leave to stand for 5 minutes, then brush the skewers thinly with it.
Place the egg in a high mash container. Add mustard, salt, pepper and lemon juice. Peel the garlic and press it through the press. Pour the sunflower oil on top. Place the blender stick at the bottom of the vessel. Then turn it on and pull it slowly upwards. Repeat this process about 3 times until the desired consistency is reached.
Grill the skewers directly on the preheated grill for about 10 minutes while turning. Serve with fresh green salad and the aioli.