2 lbs shrimp, peeled, deveined, tails removed kosher salt 1 lemon, quartered 1/2 bunch bunch fresh flat-leaf parsley (plus 2 tbsp, chopped) 1 celery stalk (plus 2 more stalks, finely diced) 1 bay leaf 1 tbsp black peppercorns 3/4 cup mayonnaise 1 tsp minced garlic 1-2 tbsp sweet chili sauce 2 tbsp pineapple juice 1/2 cup pineapple, finely diced black pepper, to taste 6 top-split rolls, outsides buttered and toasted lemon wedge, for garnish
To poach the shrimp:
1. Bring a small stockpot of water to a boil and season generously with salt. Add lemon, bunch of parsley, 1 celery stalk, bay leaf, and peppercorns. Bring to a boil, add shrimp, cover pot, and remove from heat. Let it stand just until shrimp are cooked through, about 3 minutes.
2. Transfer shrimp to a bowl of ice water with a slotted spoon and let cool. Drain the shrimp and refrigerate.
For the shrimp roll:
1. Place the mayonnaise, garlic, chili sauce, and the pineapple juice into a large bowl and whisk together. Fold in the shrimp, pineapple, diced celery, chopped parsley, and season with salt and pepper. Spoon into the buttered rolls and serve with a lemon wedge.