Begin by preparing the shrimp cooking liquid. In a medium pot add water, wine, garlic, shallot, bay leaves, parsley stems, and peppercorns. Bring to a boil and reduce to a simmer.

Simmer gently for 25-30 minutes. Make sure the liquid remains at a soft simmer, as you don’t want the liquid to boil away!

Once the liquid has simmered, using a slotted spoon, remove most of the large pieces of vegetables (it's okay if you don’t get all the little pieces out).

Prepare a large bowl with an ice bath.

Bring the liquid to a boil and drop in the shrimp. Stir to make sure the shrimp are submerged in the liquid. Turn off the heat and cover with a lid. Cook for 3-4 minutes until shrimp are pink and cooked through. This time will vary on the size of your shrimp, just keep an eye on them! You can remove one and cut a small bit off the top to make sure they are cooked.

Once cooked, immediately transfer the shrimp to an ice bath. Once cold, strain the shrimp from the water and pat dry with a paper towel. Cut into bite sized pieces. Set aside in the fridge while you make the dressing.

Add mayo, chives, mustard, chilies, lemon zest and juice to a medium bowl. Whisk to combine. Add in the shrimp and toss. Season with salt and pepper to taste. Place back in the fridge to keep cold.

Add the butter to a large saute pan over medium heat to melt. Add the buns and toast on both sides until golden. Turn off the heat and set aside.

To make the celery salad: add the thinly sliced celery, celery leaves and parsley to a small bowl. Season with a touch of salt and pepper and toss with a squeeze of lemon and a drizzle of olive oil.

Assemble the rolls by adding the shrimp salad to the buns and topping with the celery salad. enjoy!