In a large pot, bring salted water to a gentle simmer over medium heat. Add the peeled and deveined shrimp, cooking for 2-3 minutes until they turn pink and opaque.

Immediately transfer the cooked shrimp to an ice water bath using a slotted spoon. Let them cool for 5-7 minutes.

In a medium bowl, combine mayonnaise, lemon juice, dill, and a pinch of salt and pepper. Whisk until smooth.

In a large mixing bowl, combine the chilled shrimp, diced celery, and minced red onion. Pour the dressing over and toss gently.

Cover the shrimp salad and refrigerate for at least 30 minutes.

After chilling, stir the shrimp salad gently before serving.