Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, about 3-4 minutes per side.

Remove from heat and let cool slightly before chopping into bite-sized pieces.

In a mixing bowl, combine chopped shrimp, celery, mayonnaise, lemon juice, dill, salt, and pepper. Mix well.

Split the rolls and fill each with the shrimp mixture. Top with shredded lettuce and tomato slices.

Serve immediately on a platter.