Clean shrimps, alt, pepper, sprinkle with lemon juice, fry stirring in 2 tablespoons of butter for 5 minutes. Then pour shrimps with sherry, cook through, then cool. Cut black olives into rings.

Cut eggs along into halves, take yolks out. Cream them with butter, chopped garlic, salt and pepper.

Fill in egg halves with prepared mass through the pastry bag. Put over 2 shrimps, top with black olives and dill.

When serving, put lemon circles in the center of a platter, put stuffed eggs round them.