Shrimp Rolls

I made these for a summer picnic at the Lincoln, Nebraska Pops concert in Antelope Park.

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
1/2 teaspoon freshly ground pepper
3 tablespoons minced fresh dill
1/2 cup minced red onion ( I left the onion out )
1 1/2 cups minced celery

8 hot dog rolls, preferably split on top.

In a large dutch oven, bring 5 quarts of 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 iinto mahyonnaise mixture.  Use immediately or chill, covered, until ready serve.  Just before serving, spoon about 2/3 cup shrimmp mixture into each roll. 

**Served with a salad of sliced fresh tomatoes, sprinkled with feta cheese and vinaigrette dressing.