Deviled Eggs With Old Bay Shrimp

• 24 bay shrimp or tock, cooked and peeled
• 1 cup white wine vinegar
• 12 hard boiled eggs halved lengthwise, whites reserved
• 1/2 cup mayonnaise
• 2 tablespoons pickle juice dill
• 1 teaspoon Old Bay Seasoning
• 1/2 teaspoon salt
• old bay seasoning pinch, s
• 24 sprigs fresh dill

1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

shrimp, white wine vinegar, eggs, mayonnaise, pickle juice dill, salt, dill

Taken from www.yummly.com/recipe/Deviled-Eggs-with-Old-Bay-Shrimp-972492 (may not work)