Deviled Eggs with Pickled Shrimp

This will be part of my Easter feast tomorrow (thanks to Bobby Flay!)
(makes 24)

Shrimp:
3/4 cup fresh lemon juice
1/2 cup water
1/4 cup plus 2 T. white wine vinegar
1/2 small Spanish onion, chopped
1 garlic clove, crushed
1/2 T. pickling spice (I finally found this at Safeway - you can google how to make your own, tho)
1/8-1/4 t. red pepper flakes*
12 shelled and deveined baby salad* shrimp

Eggs:
1 dozen large eggs
1/2 cup light* mayo.
1 T. whole grain mustard
4 cornichons, finely chopped (I buy a jar of these beauties at Trader Joe's*)
2 T. finely chopped dill, plus sprigs for garnish
1 T. finely chopped onion* chives (I absolutely love just going out to my farm to harvest these*)
Kosher* salt
Freshly ground pepper*

Brine the shrimp: In a saucepan, combine all of the ingredients except the shrimp, and bring to a boil. Simmer over moderately low heat for 5 mins. let cool completely. In a saucepan of salted boiling water, blanch the shrimp until nearly cooked through, 2 mins. Drain anc cool under running water. Add the shrimp to the cooled brine, cover and refrigerate overnight. Drain and cut in half lengthwise.

Make the eggs: In a large saucepan, cover the eggs with cold water and bring to a boil. Simmer over mod. high heat for 8 mins. drain the water and shake the pan gently to crack the eggs. Chill the eggs under cold running water (or put them in an ice bath per Ree Drummond), then peel them under running water. Pat dry. Cut the eggs in half lengthwise and remove the yolks; transfer the yolks to a bowl, and mash well with a fork. Fold in the mayo., mustard, cornichons, and chopped dill and chives; season with S&P. Mound the filling in the egg-white halves and top with a shrimp. Garnish with dill springs and serve lightly chilled with Tabasco* sauce on the side.

I am making tons of these so no one gets gypped!!

"Train yourself in steadiness."

Have FUN today!!

Love,

MM