Servings: Makes 8 servings
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.
From the July 2003 issue of O, The Oprah Magazine
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