New England Style Shrimp Rolls

Add your shrimp to a medium pot, add enough water to cover plus an additional inch, and heat up over medium heat. Cook until your shrimp are opaque (depends on size of shrimp, mine took about 4 minutes). This usually happens before the water hits a simmer. Remove from water and immediately place in an ice bath. Pat your shrimp dry, roughly chop them, and toss with celery, parsley, lemon juice, mayo, salt & pepper. Store in fridge until serving. Toast your rolls in melted butter until crispy brown, then load up your shrimp and enjoy! Top with chives or scallions and a sprinkle of paprika if desired.