2 pounds raw, large peeled and deveined shrimp (21 to 30 per pound; no need to thaw if frozen)
2 medium stalks celery, finely chopped (about 2/3 cup)
1/4 cup mayonnaise
1/4 cup plain Greek yogurt or sour cream
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh dill
2 tablespoons freshly squeezed lemon juice (from 1 medium lemon)
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
1 medium English cucumber or 6 Persian cucumbers, thinly sliced crosswise (about 3 cups)
Freshly ground black pepper
Instructions
Bring a large pot of salted water to a boil. Add 2 pounds raw, large peeled and deveined shrimp. Boil until the shrimp are pink and just opaque, about 1 1/2 minutes for fresh or 3 minutes for frozen. Drain in a colander and run under cold water for about 1 minute to cool. Arrange on a paper towel-lined baking sheet in a single layer and pat dry. Refrigerate while you prepare the dressing.
Stir 2 finely chopped medium celery stalks, 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons finely chopped fresh chives, 2 tablespoons finely chopped fresh dill, 2 tablespoons lemon juice, 2 teaspoons Dijon mustard, and 1/2 teaspoon kosher salt together in a large bowl.
Stir in the shrimp and 1 thinly sliced medium English cucumber. Taste and season with more kosher salt and freshly ground black pepper as needed.
