Shrimp Salad with Old Bay and Dill Recipe

Defrost the shrimp under cold running water. Or place the frozen shrimp in the refrigerator for a few hours until defrosted. Peel off the shells, including the tails.
To remove the dark vein from the back of each shrimp, use a sharp paring knife to make a shallow cut along the back. Gently lift out the vein with the tip of the knife or your fingers. Rinse the shrimp under cold water and repeat for each one.
Bring a medium-sized pot of water to a boil over high heat and add a generous pinch of salt. Cut the lemon in half, squeeze 1 tablespoon of juice into a small bowl for the dressing, then add the lemon halves to the pot.
Lower heat to a simmer and add shrimp. Cook shrimp for 2 minutes.
Remove the shrimp from the boiling water using a slotted spoon and transfer them to a bowl of ice water. Let them cool completely, about 5 minutes. Once cooled, pat the shrimp dry with paper towels.
In a large bowl, whisk together lemon juice, Dijon mustard, Old Bay Seasoning, and mayonnaise.
Fold the shrimp, celery, dill, and onions gently into the dressing until evenly coated. If needed, add more mayonnaise. Season with salt and pepper to taste, and mix again to combine.
Refrigerate for a half hour or so to allow flavors to blend.
Serve on a bed of lettuce with fresh vegetables or in a sandwich.