In a large mixing bowl, combine mayonnaise, diced celery, green onions, chopped dill, chives, parsley, chopped capers, Dijon mustard, red wine vinegar, lemon juice, minced garlic, paprika, garlic salt, onion powder, sea salt, and fresh cracked pepper. Blend until smooth.

Fill a medium pot with water, adding a pinch of sea salt and lemon juice, and bring to a rolling boil. Carefully add the shrimp and cook for 2-3 minutes or until pink and opaque. Drain and transfer to an ice bath to stop cooking.

Turn on your broiler and place buns on a baking sheet. Butter inside and tops of each bun, then broil for 1-2 minutes until golden brown.

Chop cooled shrimp into bite-sized pieces and gently fold into the herbed mayo dressing until evenly coated.

Stuff toasted buns with the shrimp mixture, adding a squeeze of fresh lemon juice and additional seasoning to taste.