If your shrimp are not cooked, simmer raw shrimp in salted boiling water for 2–3 minutes until pink and opaque. Drain, cool under cold running water, peel and remove tails if needed. Roughly chop into bite-size pieces.

In a medium bowl combine the chopped cooked shrimp, mayonnaise, finely chopped celery, chopped green onion, Dijon mustard, lemon juice, Old Bay seasoning, kosher salt, black pepper and chopped chives or parsley if using.

Fold ingredients gently until evenly coated. Taste and adjust seasoning with additional salt, pepper, lemon juice or hot sauce to preference. The mixture should be moist but not runny.

Roll and Garnish

Heat a skillet or griddle over medium heat. Spread the softened butter evenly on the cut interior faces of the split-top roll.

Place the roll butter-side down on the hot skillet and toast 1–2 minutes until golden brown and crisp. Remove from heat.

Place the lettuce or microgreens inside the toasted roll to create a small bed for the shrimp salad. Spoon the shrimp salad into the roll, piling it gently so it fills the center.

Garnish with an extra sprinkle of chopped chives or parsley, a light dusting of Old Bay or paprika if desired, and serve immediately with a lemon wedge and optional hot sauce on the side.