• Bring a pot of water to a boil. Add juice from 1/2 lemon. Drop in shrimp and reduce heat to medium. Poach shrimp 2 to 3 minutes, until white. Drain and run under cold water until cool to the touch.

  • Finely chop shrimp and combine with celery, mayonnaise, shallot, dill, mustard, salt and cayenne. Cover and chill until serving.

  • Split rolls. Divide shrimp mixture evenly among them. Top each with a few tablespoons chopped arugula.

Nutrition Facts

179 calories; 4 g total fat; 63 mg cholesterol; 413 mg sodium. 24 g carbohydrates; 12 g protein;