1¼ Pound medium shrimp, peeled, deveined
1 Tbsp. salt
1 Large celery stalk, peeled, finely chopped
3 Scallions, thinly sliced
¼ Cup mayonnaise
1 Tbsp. chopped fresh dill
1 Tbsp. 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 Tbsp. unsalted butter, room temperature
Step 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.
Step 2: Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
Step 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.