Light a grill. In a medium bowl, toss the shrimp with 1/4 cup of the spice paste and the oil and let stand for 10 minutes.
Meanwhile, in a bowl, mix the mayonnaise, celery, celery leaves, gherkins and the remaining 1 tablespoon of paste; refrigerate.
Grill the shrimp over high heat until pink and charred in spots, about 2 minutes. Transfer to a plate and freeze just until cooled, about 5 minutes. Chop the shrimp and stir it into the mayonnaise. Mound the shrimp salad in the buns and serve.
Lemony, full-bodied Sémillon.
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