Place a medium pot filled with water and with a tsp of salt on high fire. Bring to a boil and add the shrimps. Cook for about 2-3’ and until they just start to curl and turn pink.

Remove from the pot with a slotted spoon into a bowl filled with water and ice cubes to stop the cooking.

Remove from the ice water, pat dry and cut into bite sized pieces. Place them in a bowl, add the coriander and the lemon juice and mix. Cover with cling film and refrigerate for 20-30’.

In the meantime make the filling by combining into a bowl the diced celery and 2 tbsp of the chives along with the parsley, capers and the lemon zest. Add the yoghurt, mayonnaise and mustard, sprinkle the old bay spice mix and season with the salt and pepper. Mix everything together until a uniform and creamy sauce is created.

Stir the shrimps into the filling and make sure they are well coated. Keep aside.

Melt the butter in a microwave oven and brush onto the open French rolls with a little butter, 2 at a time. Place the buns cut-side down into a preheated frying pan and toast them for about 30’’ until browned. Repeat for the rest of the French rolls.

Fill each French roll with a large amount of the creamy shrimp filling. Garnish with the remaining chopped chives and sprinkle on top the paprika. Serve with the lemon wedges, pickled cucumbers and chips.