1 large (about 14-ounce) english cucumber, very thinly sliced
2 tablespoons extra-virgin olive oil
4 top-split brioche hot dog buns, toasted
lime wedges, for serving
Directions:
Cut scallions in half crosswise, separating dark green parts from white and light green parts. Slice white and light green parts crosswise; set aside. Slice dark green parts lengthwise on an angle into very thin strips to equal about 1/2 cup; place in a small bowl, and add celery, celery leaves, and cilantro. Set aside.
Heat 1 tablespoon butter in a large nonstick skillet over medium-high until melted and just beginning to brown, 1 to 2 minutes. Add shrimp and 3/4 teaspoon salt; cook, stirring often, until shrimp are pink in spots but still translucent in center, about 2 minutes. Add reserved white and light green parts of scallions, chile crisp, 1 tablespoon rice vinegar, lime zest, 1 tablespoon lime juice, and 1 teaspoon ginger. Cook, stirring occasionally, until shrimp are cooked through and coated with sauce, 1 to 3 minutes. Stir in remaining 1 tablespoon butter until melted.
Toss together celery mixture, 1 1/2 teaspoons rice vinegar, a pinch of salt, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon ginger.
Toss together cucumber, oil, remaining 2 tablespoons rice vinegar, and remaining 3/4 teaspoon salt in a medium bowl until combined. Season with salt to taste.
Divide shrimp mixture evenly among 4 buns. Spoon any remaining chile crisp sauce in skillet over shrimp. Top evenly with celery mixture, drizzling any remaining juices over each roll. Serve with cucumber salad and lime wedges.
