9 “26-30 Count” raw shrimp, tails on
1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
6 hard-cooked eggs, peeled and cut horizontally
1/3 cup Mayonnaise
2 tablespoons dijon mustard
salt and pepper to taste
additional paprika, for garnish
fresh parsley, for garnish
Dry shrimp thoroughly with paper towels. In a small bowl, combine paprika, thyme, oregano, garlic powder, salt, pepper and cayenne. Sprinkle most of the spice mixture liberally over the shrimp (reserve a little bit for the egg filling) and let sit for a minute or two while you heat the tablespoon of vegetable oil in a medium skillet over medium heat. Once the oil is hot, add the shrimp and sauté 4- 5 minutes or until shrimp are done. Remove from the skillet to a plate to let cool.
Once cooled, remove tail shells from 3 of the shrimp and very finely dice the shrimp meat. Place in a mixing bowl. Pop out (remove) the egg yolks and add to the mixing bowl. Mash egg yolks and shrimp meat with a fork. Add mayonnaise, mustard, remaining spice mixture, salt and pepper and mix thoroughly. Fill the empty egg white shells (either with a spoon or with a piping bag) to almost full with the mixture. Place one of the whole shrimp on / over the egg and sprinkle lightly with paprika and chopped herbs.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.