Deviled Eggs & Shrimp

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1 lemon

1 tablespoon red pepper flakes

4 garlic cloves, peeled

Kosher salt, as needed

8 large shrimp (about 1/2 pound), deveined and peeled, with tails left on


4 hard-boiled eggs

2 tablespoons + 1 teaspoon aioli or mayonnaise, to taste

1/4 teaspoon dried red chile powder + more to finish (piment d'Espelette recommended)

1/4 teaspoon sweet or smoked paprika (pimenton from Spain preferred)

Kosher salt, to taste

8 whole guindilla peppers, drained

Fleur de sel or other coarse salt, for garnish

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