Ingredients

• Kosher salt
• 1 pound medium shrimp, shelled, deveined
• 1/4 cup plus 1 tablespoons mayonnaise
• 1 small celery stalk, peeled, finely chopped (about 3 tablespoons)
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon grapeseed oil
• 2 teaspoons fresh lemon juice
• 2 teaspoons prepared horseradish
• Freshly ground black pepper
• 24 mini soft dinner rolls (each about 1 1/2 x 1 1/2"; such as Martin's potato rolls or King's Hawaiian)
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 cup celery leaves or crushed potato chips

Instructions

1. Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
2. Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
3. Preheat oven to 375°F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
4. Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.