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In a large bowl, combine cooked and peeled shrimp with 1 cup of white wine vinegar, refrigerate for 20-30 minutes.
Meanwhile, cut eggs in half, and add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth.
Distribute the filling into the egg whites evenly. To make the eggs more festive, add the filling to a piping bag fitted with a large star attachment.
Drain the shrimp, place on paper towel and pat dry.
Top each deviled egg with a pickled shrimp, sprinkle some paprika and Old Bay on top. Garnish with green onions and fresh dill. Serve immediately.