Remoulade Deviled Eggs with Pickled Shrimp

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Pickled Shrimp:

1 cup freshly squeezed lemon juice

1 cup white wine vinegar 

2 cloves garlic, chopped 

1/2 Spanish onion, chopped 

1 tablespoon pickling spice 

2 dried chiles de arbol or 1/4 teaspoon red chile flakes 

12 large (21/24 count) shrimp, peeled and deveined, tails off 

Kosher salt 

1/4 cup hot sauce, such as Frank's Red Hot

Remoulade Deviled Eggs:

6 hard-cooked eggs, halved

1/2 cup mayonnaise 

1 tablespoon whole-grain mustard 

2 cornichons, finely diced 

1 tablespoon finely chopped fresh dill 

1 tablespoon finely sliced chives

Kosher salt and freshly ground black pepper 

Parsley leaves, for garnish 

Smoked paprika, for garnish