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

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.