Step 1: Boil the Water and Cook the Shrimp Start by filling a pot with water and bringing it to a rolling boil. Add the 2 pounds of peeled and deveined shrimp. Cook them for 2 to 3 minutes until they turn pink and opaque. This quick cook keeps them tender.

Step 2: Shock the Shrimp in Ice Water Right away, transfer the cooked shrimp to an ice water bath. Let them sit for about 3 minutes. This stops the cooking process and chills them fast. Drain the shrimp well on a clean towel to remove excess water.

Step 3: Make the Creamy Dressing In a bowl, stir together 1 cup mayonnaise, the zest and juice of 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, ¼ teaspoon salt, and a pinch of black pepper. Mix until smooth and creamy. Taste and adjust if needed.

Step 4: Chop the Veggies Finely chop 2 tablespoons red onion and 1 rib celery. These add crunch and a fresh bite to balance the creamy dressing.

Step 5: Combine Everything In a large bowl, toss the cooled shrimp with the chopped onion and celery. Pour the dressing over the top. Mix gently until everything coats evenly and looks creamy. Avoid overmixing to keep the shrimp intact.

Step 6: Serve Your Shrimp Salad Dish it up right away for the best taste. Or chill for a bit. Try it solo, with butter lettuce leaves, in tortilla wraps with spinach, or on sandwiches. For quicker prep, use pre-cooked shrimp just thaw, pat dry, and mix in.