In a medium mixing bowl, combine mayonnaise, fresh lemon juice, smoked paprika, salt, and black pepper. Whisk together the ingredients until smooth, creating a rich dressing.

Gently fold in the pre-cooked baby shrimp and finely diced celery into the dressing, ensuring even coating. Add minced chives, folding carefully.

Heat a non-stick skillet over medium heat, add softened unsalted butter. Once melted, toast brioche rolls split-side down for about 2 minutes until golden brown.

Remove rolls from skillet, then lay a handful of shredded iceberg lettuce at the bottom of each roll.

Generously spoon shrimp salad mixture into each toasted brioche roll. Garnish with fresh parsley before serving.