In a large skillet on medium, cook 6 slices of bacon until crisp, 5 to 6 min. Transfer to paper towel lined plate.
In a large bowl, toss 1 ¼ lbs large cooked shrimp (tails removed and halved) with ⅓ cup ranch dressing until well coated.
Line 4 potato hot dog buns (toasted) with green leaf lettuce, sliced rip Campari or plum tomatoes and crispy bacon, then spoon in shrimp and sprinkle with chopped chives.
