Shrimp Roll By Ina Garten - cooking recipe

Ingredients

1 lemon, cut into quarters
2 tablespoons salt
1/2 teaspoon salt
2 lbs large shrimp, shell on
1 cup mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon white wine or 1 tablespoon white wine vinegar
1/2 teaspoon fresh ground pepper
3 tablespoons minced fresh dill
1/2 cup minced red onion
1 1/2 cups minced celery (8 stalks)
8 hot dog buns, preferably split on top, grilled, toasted

Preparation

In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.