Make the dressing. In a medium bowl, stir together the mayonnaise, lemon juice and zest, dill, Dijon mustard, minced garlic, kosher salt, and black pepper until well combined. The acid from the lemon juice will help brighten the flavors, while the dill adds a fresh herbal note that pairs perfectly with seafood. Set the dressing aside while you prepare the other ingredients.

Boil the shrimp. Bring a large pot of water to a rolling boil over high heat. Add the peeled and deveined shrimp to the boiling water and cook for 2 to 3 minutes, until they turn pink and are just cooked through. Be careful not to overcook them as they can become rubbery.

Prepare an ice water bath. While the shrimp are cooking, prepare an ice water bath in a large bowl by combining cold water and ice cubes. Once the shrimp are done cooking, use a skimmer to immediately transfer them to the ice water bath. Let them cool for 3 minutes to stop the cooking process and preserve their tender texture. Then drain them thoroughly in a colander.

Stir it all together. In a large mixing bowl, combine the cooled shrimp, finely chopped red onion, and celery. Pour the prepared dressing over the ingredients and gently stir until everything is evenly coated and creamy. Serve the shrimp salad plain in a bowl or mounded on butter lettuce leaves for an elegant presentation.