Peel and devein the shrimp if the grocery store has not already done it for you.
Fill a medium sauce pan with 2 cups water.
Cut a lemon in half and squeeze the juice into the water; put the lemon halves into the water.
Add 2 tsp salt to water.
While you are waiting for the water to come to a boil (it won’t take long), cut the celery stalks into med-small dice. Set aside.
Combine the mayo, juice from 1 lemon, Old Bay, celery salt, coarse dijon if you’re using it.
Once your water has come to a boil, which will likely have been while you are prepping the rest of the ingredients, put the shrimp in the water until they turn pink. About 2-3 minutes total.
Remove the shrimp from the pot with a slotted spoon or drain in a colander.
Allow the shrimp to cool. I rarely have the time or patience for this, so I put the bowl of cooked shrimp in the freezer to speed up the cooling process.
Using room temperature butter, spread a thin layer on the inside of the potato rolls like if you were buttering a piece of bread.
In a DRY (very important!) heated skillet, place the buttered rolls butter-side down, and allow to toast. Should only take 30-60 seconds.
Flip the rolls to the other side and allow to toast on the non-buttered side. This happens very quickly so keep an eye on them!
Remove rolls from the pan and set aside.
Remove the cooled shrimp and cut down the middle length-wise so you retain the shape of the shrimp.
Add the celery to the bowl with the shrimp, along with some of the mayo mixture. Remember, you can always add more but you cannot take away! Add a little, then more, until you get to the consistency you want.
Spoon the shrimp mixture into the toasted buns.
Sprinkle the top with more celery salt.
Tear off some of the celery leaves, and arrange on top.
Tip: Some people like more or less mayo/lemon/Old Bay, etc. Adjust the flavors to your palette to make it your own!
Recipe and Photo from www.imphillyfoodgirl.com