Shrimp Rolls

MY Way, Paula... ADapted from a recipe by Katie Lee Beigl...

Shrimp Rolls My way, Paula... 2 - 12 Oz. Bags of Argentine Red Shrimp (thaw & steam) chill on plate in fridge for 1 hour... 6 Brioche Split Top Hot Dog Buns, buttered and toasted... 2 stalks celery, finely diced... 3 scallions, sliced thinly... 3/4 cup mayonnaise... 1 tsp. Dijon Mustard... Juice of 1 lemon... 1/2 tsp. Kosher salt... 1/2 tsp. Fresh ground pepper... 1/2 tsp. Old Bay seasoning... 2 Tbsp. Fresh parsley, chopped... Prepare shrimp & chill... Toast the Brioche Buns... Combine remaining ingredients and add shrimp, cut in half... Spoon generous amount into toasted buns and serve...