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1
Bring two quarts of water and two teaspoons of salt to a boil in a large pot set over high heat. Turn off the heat and immediately add the shrimp. Cook until shrimp are pink-orange and slightly firm, one to two minutes. Remove with a slotted spoon, and rinse under cold water in a colander until cool.
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2
Bring the pot of water back to a boil over high heat. Then reduce heat to low and carefully lower the eggs into the pot with the slotted spoon. Simmer the eggs for exactly 14 minutes.
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3
Meanwhile, peel and chop the shrimp, and then add them to a large bowl.
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4
Add the bacon to a large skillet set over medium heat. Cook, stirring occasionally, until bacon is crisp, four to five minutes. Remove bacon with a slotted spoon and drain on paper towels.
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5
When eggs are done cooking, remove with the slotted spoon and place in a colander. Rinse under cold water until cool enough to handle. Then peel the eggs, discard the shells, and then cut each on in half. Scoop out the cooked yolks with a small spoon and set aside. Coarsely chop the egg whites, and then add them to the bowl with the shrimp.
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6
Press the yolks through a mesh strainer into a medium-sized bowl. Add the mayonnaise, hot sauce, mustard, and remaining 1/2 teaspoon salt. Whisk mixture aggressively, until it has the texture of cake batter.
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7
Fold the yolk mixture into the bowl with the shrimp and egg whites. When evenly coated, season mixture with more salt and pepper, if needed.
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8
Place one leaf of lettuce and two slices of tomato in each hot dog bun, and then add about one cup of the shrimp deviled-egg salad. Garnish each roll with the cooked bacon and sliced scallions.
