Start by bringing 2 quarts of water to a rolling boil in a large pot. Add half a lemon, a couple garlic cloves, a bay leaf, and a sprinkle of pepper and salt to flavor the water. Once boiling, carefully add the shrimp and poach for about 3 minutes, or until they turn pink and opaque. Use tongs to remove the shrimp and transfer them to a bowl to cool down in the refrigerator.

While the shrimp cools, prepare your vegetables. Finely dice the red bell pepper and celery, and slice the green onions. Gather these vibrant ingredients in a large mixing bowl. When the shrimp are completely cooled, you can chop them into bite-sized pieces.

In a separate bowl, combine the mayonnaise, fresh lemon juice, roughly chopped dill, sea salt, and freshly cracked pepper. Stir the ingredients together until you have a smooth, creamy dressing.

Add the cooled shrimp, diced vegetables, and creamy dressing to the large bowl. Gently fold the mixture with a spatula, ensuring all ingredients are well coated.

Cover the shrimp salad with plastic wrap or transfer it to a sealed container. Refrigerate for at least one hour to allow the flavors to meld beautifully.