1-First, make the dressing by stirring together 1 cup mayonnaise, the zest and juice from 1 lemon (about 1 tablespoon zest and 3 tablespoons juice), 2 tablespoons chopped fresh dill (or parsley), 1 tablespoon Dijon mustard, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Set it aside to let the flavors blend.

2-Next, bring a pot of water to a boil and add the 2 pounds of peeled and deveined shrimp, cooking for 2 to 3 minutes until they turn pink and opaque.

3-Prepare an ice water bath right after to cool the shrimp quickly. Remove the shrimp with a skimmer and transfer them to the ice water for about 3 minutes, then drain them well.

4-In a large bowl, combine the cooled shrimp, 2 tablespoons finely chopped red onion, 1 rib finely chopped celery, and the prepared dressing. Stir everything until it’s creamy and well mixed.