Fill a large pot with water and add 2 teaspoons of sea salt along with the juice of half a lemon. Bring the water to a rolling boil over medium-high heat.

Once boiling, add the shrimp and cook for about 2-3 minutes until they turn opaque.

Transfer the cooked shrimp to a large bowl filled with ice water to halt the cooking process. Let them chill for about 5 minutes.

In a medium bowl, combine mayonnaise with chopped dill, chives, parsley, Dijon mustard, and red wine vinegar.

Add finely diced celery, green onions, garlic salt, onion powder, cracked pepper, and paprika. Stir until well incorporated.

Preheat your broiler while buttering the insides and tops of each hot dog bun.

Place the buns on a baking sheet, cut side up, and broil for 1-2 minutes until golden brown.

Chop the cooled shrimp into bite-sized pieces and add them to the herb mayo mixture. Gently fold until coated.

Stuff the toasted buns with the shrimp mixture and garnish with extra lemon juice, sea salt, and cracked pepper.