• 6 tablespoons chilled unsalted butter, cut into tablespoons
• 4 top-split hot dog buns
• 1 garlic clove, minced
• 1 pound large peeled and deveined shrimp
• Kosher salt (such as Diamond Crystal)
• ¼ cup chopped chives
• Lemon wedges, for serving

1. In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer flat sides until golden, about 1 minute per side; transfer to a plate. Wipe out skillet.
2. Add 2 tablespoons of water to the skillet and reduce heat to low. Add 1 tablespoon of the butter and stir constantly until melted; repeat with the remaining 4 tablespoons of butter, 1 tablespoon at a time, until all of the butter is incorporated.
3. Stir in garlic, then add shrimp in an even layer and season with salt. Increase heat to medium-low and cook, without stirring, until shrimp turn opaque around the edges, about 3 minutes; reduce heat to low if butter starts to bubble too vigorously. (It should stay at a very low simmer.) Flip shrimp and cook until opaque throughout and cooked through, about 2 minutes longer. Turn off heat and stir in chives.
4. Divide shrimp among toasted buns and drizzle the butter sauce on top. Serve warm, with lemon wedges for squeezing over the shrimp.

Step 1In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and