Preheat a large skillet over medium heat. While the skillet is heating, brush the hot dog buns with the melted butter. Toast in the skillet until golden brown. Fill the buns with the shrimp salad. Serve with carrot and celery sticks and healthy potato chips alongside.
In a medium-size mixing bowl, combine the shrimp, radishes, bell pepper, scallions and the chopped celery. In a separate mixing bowl, combine the vinegar, honey, Worcestershire, hot sauce and cocktail sauce. Whisk in the EVOO and season with salt and freshly ground black pepper. Pour the dressing over the shrimp salad, toss to combine and reserve in the fridge until ready to serve.