Prepare Water: Fill a large pot with water and add 2 teaspoons of sea salt along with the juice of half a lemon. Bring to a rapid boil.

Mix Dressing: Combine mayonnaise, diced celery, chopped green onions, chopped dill, chives, parsley, capers, Dijon mustard, red wine vinegar, lemon zest, garlic, paprika, garlic salt, onion powder, additional sea salt, and fresh cracked pepper in a mixing bowl; mix thoroughly.

Cook Shrimp: Boil the cleaned shrimp for about 2-3 minutes until they turn pink and opaque. Stir gently and remove from heat.

Cool Shrimp: Transfer cooked shrimp to an ice bath for 3-4 minutes until cooled.

Prep Buns: Butter the inside and outside of hot dog buns, then broil for 1-2 minutes until golden crust forms.

Combine Filling: Chop cooled shrimp into bite-sized pieces and fold into the herb mayo dressing until fully incorporated.

Assemble Rolls: Fill the broiled buns with the shrimp mixture, squeeze lemon juice, and sprinkle with sea salt and cracked pepper.