Classic devilled eggs with cold water shrimp

12 eggs
½ lb MSC certified frozen, peeled and cooked cold water shrimp 
¼ cup mayonnaise
2 tbsp green onion, chopped
1 tsp Old Bay seasoning
1 tsp fennel seeds, toasted and ground
½ tsp salt
Zest and juice of one lemon
Old Bay seasoning and chopped green onions for garnish

1. Thaw the shrimp in the fridge overnight and pat dry before using. 

2. Place the eggs in a pot and cover with cold water. Bring to a boil and cook for 6 minutes. Remove from heat and shock immediately in a cold water bath. Tap each egg gently to loosen the shell.

3. Peel, cut in half and scoop out the yolks into a small bowl. Set aside.

4. Reserve 48 shrimps for garnish and finely chop the rest, then add to the yolks. 

5. Add mayonnaise, lemon juice and zest, green onion, Old Bay and fennel seeds. Mix well with a rubber spatula.

6. With a small spoon, fill the egg white halves with yolk and shrimp mixture. Sprinkle with a little Old Bay then top with 2 shrimps and chopped green onion. Serve on your favourite platter.