Shrimp Rolls with Cucumber Salad

Directions

1. 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.
2. Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high until melted and just beginning to brown, 1 to 2 minutes. Add shrimp and salt, cook, stirring often, until shrimp are pink in spots but still translucent in the center, about 2 minutes. Add reserved white and light green parts of scallions, chile crisp if using, 1 tablespoon 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 a little more olive oil if needed.
3. Toss together celery mixture, 1 1/2 teaspoons vinegar, a pinch of salt, remaining 1 1/2 teaspoons lime juice, and remaining 1/4 teaspoon ginger.
4. Toss together cucumber, 2 tablespoons of olive oil, 2 tablespoons vinegar, and season with salt to taste.
5. Divide shrimp mixture evenly among 4 buns. Spoon any remaining sauce from the skillet over the shrimp. Top evenly with celery mixture, drizzling any remaining juices over each roll. Serve with cucumber salad and lime wedges.