3 pounds medium shrimp, tail off, shells removed, and deveined
3/4 cup mayonnaise
1 small bunch scallions, finely chopped (about ½ cup)
Grated zest and juice from 2 lemons
¼ teaspoon celery salt
¼ teaspoon garlic salt
2 celery stalks, finely chopped, celery leaves reserved
8 split-top hot dog buns
¼ cup (1/2 stick) unsalted butter, melted
In a large pot of boiling salted water, cook the shrimp just until they are just cooked through and pink and float to the top, 2 to 3 minutes. Remove the shrimp, rinse with cold water, and drain. Transfer the shrimp to a plate or baking sheet and refrigerate until ready to use.
In a medium bowl, combine the mayonnaise, scallions, lemon zest and juice, celery salt, and garlic salt. Stir in the shrimp and celery. Refrigerate for at least 30 minutes or up to 2 hours.
Preheat a grill, grill pan, or sauté pan to medium-high heat.
Brush the inside of each bun with butter. Put the buns buttered sides down on the grill, and toast until golden brown or lightly charred, 1 to 2 minutes.
Divide the shrimp mixture evenly among the buns. Garnish with the reserved celery leaves and serve.
Lobster Rolls: Lobster rolls are an easy variation—just substitute 1 ½ pounds of cooked and roughly chopped lobster meat for the shrimp. Also, swap out the celery salt for 2 teaspoons fresh tarragon, chopped, and ¼ teaspoon kosher salt.