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4 cups water
In a large pot, bring the poaching ingredients to a gentle boil. Add the shrimp with the shells-on and let them cook for 2-3 minutes or until they turn bright pink/orange and are cooked through. The water does not need to return to a boil since the shrimp will cook quickly.
Remove the shrimp from the pot and immediately immerse them in an ice bath to stop the cooking process and cool them down.
Peel the shrimp, removing the shells and tails, and chop them. You can see how to do this in the video.
In a large mixing bowl, combine the chopped shrimp, celery, chives, lemon juice, Old Bay seasoning, and mayonnaise. Mix everything together until well combined. Chill the shrimp salad in the refrigerator for 20 minutes.
Before serving, cook the take-and-bake rolls in the air fryer for 3 minutes at 325 degrees Fahrenheit.
Serve the shrimp salad on a bed of lettuce on top of the baked rolls. Sprinkle a little Old Bay seasoning over the top and enjoy!
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