Peel and cut eggs. Place yolks in a medium bowl. Add mayo to the
yolks and mash. Add shallots, olives, parsley, capers and chopped
shrimp. Stir to combine.
Season with salt and pepper. Fill the egg halves, then top each with a
small shrimp. Drizzle with EVOO and paprika, if desired. Refrigerate
until time to serve.
Originally Submitted
1/24/2020
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