Delightfully simple to make—just pay attention to the details.
1 1/2 pounds large shrimp, peeled, deveined, and patted dry with paper towelsNeutral oil, such as canola or vegetable oil, for greasing grill gratesBoston or butter lettuce leaves, for servingIn a medium bowl, whisk together mayonnaise, parsley, chives, lemon juice, mustard, sugar, and salt. Cover and refrigerate.In a small bowl, combine chile powder, salt, paprika, garlic powder, onion powder, and pepper, and stir until well combined. Set aside.
Brush exterior of each hot dog bun with melted butter. Place buns over hot side of grill. Cook, flipping once halfway through, until buns are soft and lightly charred, about 30 seconds. Transfer buns to a plate or rimmed baking sheet; set aside.Carefully remove skewers from shrimp and, using a sharp knife, cut shrimp into bite-size pieces. Transfer to bowl with herby mayonnaise and gently stir to evenly coat shrimp.
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