4   ounces cooked shrimp, peeled
12 eggs, boiled and halved
¼  cup mayonnaise
2   tablespoons Dijon mustard
¼  teaspoon salt
Optional:  paprika for garnishing
 
Remove the egg yolks and set half of them in a bowl.
Reserve the remaining yolks for some other use.
Set the egg white portions on a serving plate.
Dice the shrimp into small pieces.
Blend ingredients well with a fork.
Garnish with paprika if desired.
 
Yield:  24 portions 

6  ounces cooked shrimp, shelled
1  12 ounce jar roasted red peppers, drained
4  ounce cream cheese, softened
1  tablespoon minced garlic
2  teaspoons balsamic vinegar
1  teaspoon salt
 
Combine all ingredients in a small food processor
 
Yield: 2 cups