• - Cooked shrimp
  

• - Celery
  

• - Red onion
  

• - Mayonnaise
  

• - Lemon juice
  

• - Fresh dill
  

• - Dijon mustard
  

• - Salt
  

• - Black pepper
  

• - Old Bay seasoning
  

Prepare the Shrimp If your shrimp are large, chop them into bite-sized chunks. If they are small salad shrimp, you can leave them whole. Crucial step: Pat the shrimp very dry with paper towels. If they are wet, the salad will become watery. Chop the Vegetables Finely chop the celery and red onion. You want small pieces so you get a little crunch in every bite, rather than large chunks. Make the Dressing In a large mixing bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, dill, salt, pepper, and seasoning (if using). Combine Add the shrimp, celery, and onion to the bowl with the dressing. Gently toss everything together until the shrimp are evenly coated. Chill (Recommended) You can eat it immediately, but it tastes best if you cover the bowl and refrigerate it for at least 30 minutes. This allows the flavors to meld together. Serve Taste and add a little more lemon or salt if needed before serving.