Keep summer going just a little bit longer: Serve these with a pile of steamed, buttered corn.
1pound medium shrimp, shelled, deveined
1/4 cup plus 1 tablespoon mayonnaise
1small celery stalk, peeled, finely chopped (about 3 tablespoons)
1tablespoon finely chopped fresh chives
1tablespoon grapeseed oil
1teaspoon fresh lemon juice
1teaspoon prepared horseradishFreshly ground black pepper
24mini soft dinner rolls (each about 1 1/2 x 1 1/2-inch; 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
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.
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-inch); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD Shrimp salad can be made 1 day ahead. Cover and chill.
Preheat oven to 375°. Using a small serrated knife, make a 1/2-inch-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.
Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.