In a medium sized pot add 2 quarts of water, bay leaf and 1 lemon cut in half and squeezed into the water. Bring the water to a simmer. Add in the shrimp and poach over medium heat until cooked through, about 2 minutes. Remove the shrimp and place in an ice water bath to stop them from cooking further. Drain shrimp and dice into small, bite size pieces. In a bowl add diced shrimp and the remaining ingredients. Mix until combined.
To assemble, stuff each roll with a few leaves of lettuce and about 1/2 cup of the shrimp salad. Garnish with chives and serve with your favorite potato chips.