Fill a large pot with water, salt generously, and bring to a boil. Prepare an ice bath in a large bowl and set it aside. Once boiling, add the shrimp and cook for about 3 minutes until they’re bright pink and fully opaque. Transfer them to the ice bath immediately to cool.

In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and Old Bay seasoning. Taste and adjust seasoning with salt and pepper as needed. Stir in the celery and fresh dill.

When the shrimp are cool, remove them from the ice bath, pat dry, and chop into bite-sized pieces. Fold the shrimp into the dressing until well coated.

In a large skillet over medium heat, melt the butter. Place the split-top rolls cut side down on the skillet and toast for about 30 seconds, or until golden brown. Flip and toast the other side for an additional 30 seconds.

Fill each toasted roll with the shrimp salad and garnish with fresh chives. Serve immediately and enjoy!