1-Clean and prepare: Begin by cleaning and deveining the 1.5 lbs of raw shrimp to ensure they’re ready for boiling. Next, cut the lemon in half, squeeze out 1 tablespoon of juice for the salad, and set the halves aside for the cooking water.

2-Boil the shrimp: Bring 2 quarts of water to a boil in a pot, then add the lemon halves, the 1 tablespoon of lemon juice, 3 sprigs of fresh dill weed, 2 bay leaves, 1 tablespoon kosher coarse salt or coarse sea salt, and 1 teaspoon whole peppercorns. Let it simmer for a few minutes before adding the shrimp. Cook the shrimp for about 2 3 minutes until they turn pink and opaque, then remove and let them cool.

3-Prepare the shrimp salad: Once cooled, dice the shrimp and place it in a mixing bowl. Add 2 diced celery ribs, 3 tablespoons diced scallions, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon fresh minced parsley, 1 tablespoon fresh minced dill weed, 1/2 teaspoon paprika, 1/8 1/4 teaspoon black pepper, and 1/2 teaspoon kosher coarse salt or coarse sea salt. Mix well and refrigerate for a couple of hours if you like, or use it right away.

4-Toast the buns: Preheat your oven broiler on low, brush the inside and outside of 4 5 brioche hot dog buns with 2 tablespoons melted salted butter, and broil them on a baking sheet until browned, keeping a close eye to avoid burning.

5-Assemble and serve: Finally, fill the warm buns with the shrimp salad and serve with lemon wedges for a fresh finish.