Deviled Eggs & Shrimp

These deviled eggs and shrimp appetizers and fairly easy and taste so, so delicious! A must-try for your next party.

Makes 8

INGREDIENTS

• 1 lemon

• 1 tablespoon red pepper flakes

• 4 garlic cloves, peeled

• kosher salt

• 8 large shrimp (about ½ pound), peeled, with tail segments intact, and deveined

• 4 hard-boiled eggs, peeled

• 2 tablespoons aioli or mayo (any kind you like)

• ¼ teaspoon piment d'Espelette

• ¼ teaspoon pimentón

• 8 whole guindilla peppers packed in vinegar (or any small spicy pickled pepper of your choice)

• Piment d'Espelette for finishing

DIRECTIONS

Step 1

Put 2 quarts water in a large saucepan. Cut the lemon in half, squeeze the juice into the water and add the spent halves. Add the red pepper flakes, garlic, and about 2 tablespoons salt, and bring to a boil over high heat. Add the shrimp and cook for 30 seconds, or until they just begin to turn pink. Drain and set aside.

Step 2

Cut a thin sliver off the opposite long sides of each hard-boiled egg, so that the stuffed eggs will stand upright. Halve the eggs lengthwise and gently scoop the yolks into a small bowl. Set the whites aside. Mash the egg yolks with a fork. Stir in the aioli, ¼ teaspoon piment d'Espelette, pimentón, and salt to taste. Spoon into a pastry bag and pipe the yolk mixture into the whites. Alternatively, use a small spoon to fill the egg-whites.

Step 3

To serve, skewer 1 shrimp and 1 guindilla pepper onto each egg and place on platter.

Recipe from Pintxos - Small Plates in the Basque Tradition by Gerald Hirigoyen