Wash and dry the fresh produce.

Fill a medium saucepan about halfway with hot water (from the tap), cover, and bring to a boil over high heat.

Meanwhile, if using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.)

Juice lemon into a medium bowl. Add mayo, salt, and pepper; whisk to combine the aioli.

Peel shallot; mince half and add to the bowl with the aioli. (Reserve remaining half for later.)

Mince celery and add to the bowl. Stir to combine and set aside.

Once the water in the saucepan comes to a boil, uncover, add shrimp, and stir for a few seconds. Remove from heat, and let sit until cooked through, about 15 minutes.

Meanwhile, place vinegar, oil, honey, Dijon, salt, and pepper in another medium bowl. Whisk to combine the dressing.

Quarter and thinly slice remaining shallot and add to the bowl with the dressing.

Trim off and discard the ends of the cucumber; quarter lengthwise, then slice crosswise into ¼-inch thick pieces. Add to the bowl.

Halve tomatoes and add to the bowl.

Place corn in a clean colander and run under cold water to thaw. Pat dry with paper towels and transfer to the bowl. Toss to combine the salad.

Toast buns, if desired, and spread with butter.

Drain the shrimp and discard the liquid. Rinse the shrimp under cold water to cool and pat dry with paper towels. Cut into bite-sized pieces and add to the bowl with the aioli; toss to coat.

To serve, fill rolls with shrimp and sprinkle with paprika. Divide rolls and salad between plates. Enjoy!