• Start by seasoning the shrimp with onion powder, garlic powder, Old Bay, paprika, black pepper, and a drizzle of olive oil.
• Heat a pan over medium heat, then melt the butter and add the minced garlic. Add the shrimp and cook until they are pink, tender, and fully cooked through. About 2-3 minutes per side, depending on the shrimp's size.
• Finish with a sprinkle of parsley. Once cooked, divide the shrimp into two portions and chop into bite-sized pieces.

for the Connecticut-style roll

• Chop one portion of the garlic butter shrimp into bite-sized pieces. Keep the second portion warm in the garlic butter they were cooked in, then add a little extra melted butter for richness and flavor.

for the Maine-style shrimp roll

• In a bowl, combine Kewpie mayo, stone-ground mustard, lemon juice, hot sauce, celery, shallots, fresh dill, chives, dill pickles, Worcestershire sauce, Old Bay, salt, and black pepper to taste. Add the chopped shrimp and mix until everything is fully coated and combined.
• Toast the buns in butter and olive oil mix until golden and lightly crisp on the inside.
• Fill each toasted bun with the prepared shrimp mixture. For the Maine-style roll, spoon in the chilled shrimp salad. For the Connecticut-style roll, add the warm garlic butter shrimp + more garlic butter.
• Top with a sprinkle of fresh chives if desired. Serve immediately and enjoy warm or chilled.