DIRECTIONS
Place eggs in pot.
Fill pot with cold water to 1-inch over eggs.
Place uncovered pot over high heat and bring to a boil (about 9 minutes).
Remove from heat and cover. Let stand for 15 minutes.
Drain water from pot and run eggs under cold water. Peel and cool.
After the eggs have cooled, cut eggs in half and remove the yolks, putting them in a separate bowl.
Add ketchup, horseradish, mayonnaise and salt to the yolks and combine until smooth.
Place yolk mixture into a piping bag and pipe into the egg halves.
Top each egg with a shrimp.
Garnish with paprika.