In a medium bowl, combine mayonnaise, fresh lemon juice and zest, chopped dill, Dijon mustard, minced garlic, kosher salt, and black pepper. Whisk until smooth and creamy.

In a pot, bring water to a vigorous boil. Add the shrimp and cook for 2-3 minutes until pink and opaque.

Transfer the shrimp to an ice water bath to cool for about 3 minutes.

Drain the shrimp, pat dry, and combine with red onion and celery in a large mixing bowl. Pour the dressing over and gently toss.

Serve on a bed of fresh butter lettuce or in chilled lettuce wraps.