Deviled Eggs with Roasted Shrimp and Old Bay

Steps

Slice jalapeños and cover with red wine vinegar, water and kosher salt.  Set these quick pickles aside to be used as garnish on the deviled eggs.

Heat oven to 400 degrees.  Cover a sheet pan with aluminum foil.  Put shrimp on sheet pan and drizzle with olive oil and a sprinkle of Old Bay.  Roast for 7-9 minutes (depending on the size of your shrimp) until they turn opaque.  Cool.

Put eggs in a saucepan with cold water and put on stove making sure the water covers the eggs by 1 inch.  Heat on high until water starts to boil.  Turn off the heat and cover.  Let stand for 12 minutes.  (For soft boiled eggs, let stand for 6 minutes.)  Transfer to an ice bath.  When cool, peel eggs and cut in half lengthwise.  Using a spoon or a paring knife, remove the yolks and put in a bowl.  Add the mayo, mustard, dill pickles, Worcestershire sauce and tabasco.  Put into a zip lock and cut the end to use as a piping bag to pipe the filling into the eggs or use a teaspoon to fill them.  Before filling the eggs, season the egg whites with a bit of kosher salt and black pepper.  Fill eggs.  Add a shrimp, a pickled jalapeño ring and a salt and vinegar chip to each deviled egg.  Sprinkle with paprika and more Old Bay Seasoning.