Start by filling a medium saucepan with water and adding a generous pinch of salt; bring it to a gentle simmer over medium heat. Once simmering, add the shrimp, cooking them for about 2-3 minutes or until they turn pink and opaque. Immediately transfer the shrimp to an ice bath to stop the cooking process and keep them juicy. Drain and pat dry before moving to the next step.

In a mixing bowl, combine 1/2 cup mayonnaise, 2 tablespoons of freshly squeezed lemon juice, and a teaspoon of Dijon mustard for a zesty touch. Add a teaspoon of dried dill, along with salt and pepper to taste. Whisk everything together until well blended and creamy.

In a large mixing bowl, gently fold the poached shrimp, 1 cup of diced celery, and 1/4 cup of finely chopped red onion into the dressing. Be careful not to break the shrimp; you want them to stay whole and tender.

Cover the shrimp salad with plastic wrap or a lid, then refrigerate for at least 30 minutes. If you’re in a hurry, aim for a minimum of 15 minutes.

When you're ready to serve, give the salad a gentle stir and taste to adjust seasoning if necessary. Present your shrimp salad on a bed of mixed greens or inside of toasted croissants.