Start by bringing a large pot of salted water to a boil. Squeeze in the juice of half a lemon to enhance the shrimp’s flavor. Add the shrimp and cook for 2-3 minutes, just until they’re pink and firm. Watch closely to avoid overcooking, which can make shrimp rubbery.

While the shrimp cook, prepare a large bowl of ice water. Once the shrimp are done, transfer them to the ice water immediately. This halts the cooking process and locks in their tenderness. Leave them in the ice water for about 2-3 minutes.

Butter the inside and outer tops of your hot dog buns generously. Place them under the broiler for 1-2 minutes until golden and slightly crisp. The buttery toasting boosts both the flavor and texture of each bite.

While the shrimp cool, prepare the creamy herb dressing. Combine mayonnaise, celery, green onions, dill, parsley, chives, capers, Dijon mustard, red wine vinegar, lemon zest, paprika, garlic salt, onion powder, black pepper, and minced garlic in a mixing bowl. Stir thoroughly to create a smooth, flavorful mixture.

Remove the shrimp from the ice bath, pat them dry, and chop into bite-sized pieces. Add them to the dressing and toss until evenly coated. Fill your toasted buns with the shrimp mixture. Garnish with a sprinkle of parsley and a squeeze of fresh lemon before serving.