Courtesy of Washington Post.

Serves 4

2 celery stalks, finely chopped
1/4 cup mayonnaise, or more as desired
3 tablespoons fresh lemon juice, or more to taste
2 tablespoons horseradish
1/4 teaspoon kosher salt, or more to taste
1/4 teaspoon cayenne pepper, or more to taste
A few dashes of hot sauce
1 pound medium shrimp, boiled, peeled, deveined and roughly chopped (see NOTE)
2 tablespoons unsalted butter, or more if needed, room temperature
6 split-top hot dog buns
Lemon wedges, for serving (optional)

In a large bowl, combine the celery, mayonnaise, lemon juice, horseradish, salt, cayenne and hot sauce, and stir well.

Step 2
Add the shrimp and toss until coated in the dressing. Taste and add more mayonnaise or adjust seasonings, if desired.

Step 3
When ready to serve, warm a large skillet over medium heat. Spread some butter on the insides of the buns. Gently press the buns, buttered side down, into pan and cook until golden, about 2 minutes. Then, close the bun and butter and toast the outside, if desired, about 2 minutes. Fill with the shrimp salad, and serve with lemon wedges, if desired.