1-First Step: Mise en place and dressing Gather all ingredients and chop the small items first. Finely chop 2 tablespoons red onion, and 1 rib of celery, and chop 2 tablespoons fresh dill or parsley. Zest and juice 1 lemon to get about 1 tablespoon zest and 3 tablespoons juice. Mince 1 garlic clove. In a medium bowl, stir together the dressing: 1 cup mayonnaise, lemon zest and juice, 2 tablespoons chopped dill (or parsley), 1 tablespoon Dijon mustard, minced garlic, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Taste the dressing and adjust salt or lemon juice to your preference. Set the dressing aside while you cook the shrimp so flavors can settle.

2-Second Step: Cook the shrimp Bring a large pot of water to a rolling boil. Salt the water lightly to season the shrimp as they cook. Add 2 pounds peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes, until the shrimp turn pink and opaque. Watch them closely; shrimp cook very fast and become rubbery when overcooked. Tip: For an extra flavor boost, add a bay leaf or a lemon slice to the boiling water, but it is optional.

3-Third Step: Shock in an ice bath Prepare an ice water bath in a large bowl by filling it with cold water and plenty of ice. Using a skimmer or slotted spoon, transfer the cooked shrimp from the pot to the ice bath to stop the cooking. Let them cool for about 3 minutes, then drain thoroughly. This ice bath keeps the shrimp firm and prevents overcooking.

4-Fourth Step: Combine salad components Pat the shrimp dry with paper towels to remove excess water. Chop shrimp into bite-sized pieces if desired, or leave them whole for a chunkier presentation. In a large mixing bowl, combine the cooled shrimp, 2 tablespoons finely chopped red onion, and 1 rib celery finely chopped. Pour the dressing over the shrimp mixture and fold gently until everything is coated and creamy. If you prefer a thinner dressing, stir in a teaspoon of water or extra lemon juice until you reach the desired consistency. For a tangier version, replace part of the mayonnaise with Greek yogurt.

5-Fifth Step: Chill and serve For best flavor, chill the shrimp salad for at least 20 to 30 minutes before serving to allow the flavors to marry. Serve chilled on butter lettuce leaves as small wraps, spoon into tortillas with baby spinach, or pile on fresh bread for sandwiches. The recipe makes about 6 servings and is refreshing for picnics, lunches, or light dinners.

6-Quick adaptations: while preparing* If using pre-cooked shrimp, skip the boiling step and simply chop and mix with dressing. This cuts total time to about 10 minutes.* To add richness, fold in 1/2 cup lump crab meat or a handful of diced avocado right before serving.* For a lighter version, swap half or all of the mayonnaise for plain Greek yogurt for a tangier profile and fewer calories.