To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.

Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.

Meanwhile, heat 2 tablespoons ghee or butter in a large skillet over medium-high heat. Once heated, add shrimp into the skillet and cook for 3 to 4 minutes, stirring until cooked evenly and thoroughly.

Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.

Use a paper towel to wipe out the skillet and heat the other 2 tablespoons of ghee or butter in the skillet. Cut open the buns or rolls and face cut-side down in the skillet to toast.

Scoop ¼ of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.