1. Cook shrimp: Toss 1 lb shrimp with 1 Tbsp oil, ½ tsp salt, and ¼ tsp pepper. Sauté in skillet over medium‑high 2 min per side until opaque. Chill 10 min, then rough‑chop.

2. Make tropical salsa: Combine chopped shrimp, ½ cup diced mango, ½ cup diced pineapple, ¼ cup cilantro, 2 Tbsp lime juice, and minced jalapeño to taste. Season with salt; chill 15 min.

3. Toast rolls & serve: Split Hawaiian rolls, brush interiors with melted butter, and toast until golden. Spoon shrimp salsa generously into rolls and serve immediately.