- Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until the shrimp begin to float to the top. Boil for 2 minutes. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp and cut into 1/2-inch pieces.
- In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt and 1/4 tsp. pepper.
- Spread sides of rolls with softened butter. Heat in a non-stick skillet and until browned on both ends.
- Spoon the shrimp salad into the rolls and sprinkle with Old Bay Seasoning.
~Adapted from Fine Cooking