Shrimp Rolls

• 1¼ pound medium shrimp, peeled, deveined

Kosher salt

• 1 large celery stalk, peeled, finely chopped
• 3 scallions, thinly sliced
• ¼ cup mayonnaise
• 1 tablespoon chopped fresh dill
• 1 tablespoon fresh lemon juice
• 1½ teaspoon prepared horseradish
• 1 teaspoon red wine vinegar
• ¼ teaspoon paprika

Freshly ground black pepper

• 4 hot dog buns, preferably potato, split
• 2 tablespoons unsalted butter, room temperature

1. Cook shrimp in a pot of boiling salted water until cooked through, about 2 minutes. Drain; rinse with cold water until cool. Pat dry and chop into bite-size pieces.
2. Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
3. Meanwhile, heat broiler. Toast buns on rimmed baking sheet until golden brown, about 3 minutes. Spread butter on each toasted bun and fill with shrimp salad.