Shrimp Rolls

Bring 1 quart of water and one tablespoon of kosher salt to a boil over high heat in a 2- to 3-quart saucepan.
While the water is coming to a boil, prepare an ice bath in a medium bowl.
In a second medium bowl, add the mayonnaise, lemon juice, lemon zest, Old Bay, and ½ teaspoon of salt and whisk these ingredients together.
When the water is boiling add the shrimp and stir to cook the shrimp evenly.
Stir the shrimp and allow them to cook for 2 minutes. Remove the pan from the heat, strain the shrimp with a mesh strainer or colander, and place the cooked shrimp in the ice bath to chill for 5 minutes.
While the shrimp is chilling, dice the red pepper, celery, and dill. Add these to the mayonnaise mixture.
Chop the cooled shrimp into small pieces, about ½-inch in size. Stir the shrimp into the mayonnaise mixture and then cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes (and up to 24 hours). Taste the shrimp salad and season with additional salt if needed.
When it's almost time to serve the shrimp rolls, toast them until golden in the toaster oven or broiler. If you have a large roll, hollow out the insides to make more room for the shrimp filling.
Evenly spoon the chilled shrimp mixture into the toasted rolls and serve immediately.