Step 1: Prepare the Shrimp

• If your shrimp are not already cooked, bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and transfer the shrimp to an ice bath to cool.
• Once cooled, pat the shrimp dry with paper towels and chop them into bite-sized pieces.

Step 2: Make the Dressing

• In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, lemon zest, dill, chives, garlic powder, salt, and black pepper. Whisk until smooth and creamy.

Step 3: Toss the Shrimp

• Add the chopped shrimp to the bowl with the dressing. Gently toss to coat the shrimp evenly in the creamy mixture. Adjust seasoning as needed. Cover and refrigerate for 10 minutes to let the flavors meld.

Step 4: Toast the Buns

• Heat a skillet or griddle over medium heat. Spread a thin layer of butter on the sides of each roll.
• Toast the buns in the skillet until golden brown and slightly crispy, about 1-2 minutes per side.

Step 5: Assemble the Rolls

• If using lettuce, place a small handful in the bottom of each toasted bun.
• Spoon the shrimp salad generously into each bun, ensuring every roll is fully stuffed.
• Garnish with extra dill or chives, if desired.

Step 6: Serve and Enjoy

• Serve the shrimp rolls immediately with lemon wedges on the side for an extra burst of citrus. Pair with chips, coleslaw, or a crisp green salad for a complete meal.