Bring a large pot of salted water to a boil. Add the quartered lemons to the water.

Add the raw shrimp to the pot and boil for 2 – 3 minutes or until they are pink (be careful not to over-cook as they will become rubbery).

Transfer the shrimp to a large bowl filled with ice water; this will stop the cooking process.

Drain the shrimp well and pat them dry with a paper towel.

Chop the shrimp into about ½-inch pieces and place them in a medium mixing bowl.

Add the diced celery, chopped green onion, lemon juice, Kosher salt, fresh ground pepper, mayonnaise, Dijon mustard, and chopped dill to the bowl and gently mix.

Refrigerate the shrimp mixture for 15 – 30 minutes.

Cut the ends off each bun, so they are flat, and then cut the buns in half; see photos.

Butter both ends of the buns and place them standing on end in a non-stick fry pan over medium heat.

Lightly toast both ends of the bun, be careful not to burn them. Allow the buns to sit at room temperature to cool. Alternatively, butter the bottom of the hot dog bun or the sides of a lobster roll and toast.

Gently open the buns and spoon the shrimp mixture into each, overfilling them, so the shrimp are piled on top of the bun.

Serve immediately. Bring the napkins and enjoy!