Remove from oven, and let cool. Keep a whole baked shrimp to top each egg. Then rough-chop the rest, and set aside.
Mix the ranch and mayonnaise together in a bowl. Add the remaining ingredients, a little at a time, until the basil, garlic, lemon juice, and seasonings suit your tastes. Mix the cut shrimp into the aioli. ( You can also add some of the cooked egg yolk to the mixture, if desired, but I didn't.)
Fill each hollow egg with aioli, then top with shrimp.
Serve immediately or refrigerate for up to 24 hours.
You need fresh raw shrimp to make this recipe. Frozen shrimp will taste good when you first make the eggs, but will turn rubbery after it sits out for just a short time.Please use restraint when you first make the recipe, as too much of basil, garlic, lemon juice or even salt, pepper, and cayenne will overpower the other flavors and ruin the aioli.If you put too much mustard in the aioli, add 1/2 tsp. of honey at a time until the flavors are back in balance.