Shrimp Rolls with Cucumber Salad – Fustini's Oils & Vinegars

Ingredients

• 1 small bunch of scallions
• 1 medium celery stalk with leaves, stalk very thinly sliced, and leaves reserved
• 1/2 cup loosely packed fresh cilantro leaves
• 4 tablespoons Fustini's Persian Lime olive oil, divided
• 1 pound peeled and deveined raw jumbo shrimp
• Kosher salt, divided, plus more to taste
• 3 1/2 tablespoons spicy chile crisp (optional)
• 3 1/2 tablespoons Fustini's Iron Fish Honey vinegar, divided
• 1 teaspoon grated lime zest plus 1 1/2 tablespoons fresh lime juice (from 1 lime), divided
• 1 1/4 teaspoons grated peeled fresh ginger, divided
• 1 large English cucumber, very thinly sliced
• 4 top-split or brioche buns, toasted
• lime wedges, for serving