1-First Step: Set up your ingredients Gather everything before you start so the process stays smooth. Peel and devein the shrimp if needed, then dice the red bell pepper and celery, slice the green onion, and chop the dill. Since the poaching step moves quickly, having everything ready makes the recipe feel easy and calm.

2-Second Step: Make the poaching liquid Place 2 quarts of water in a large pot. Add the juice from 1 lemon, including the lemon halves, along with 2 cloves of smashed garlic, 1 bay leaf, 3 twists of black pepper, 1 1/2 tablespoons salt, and 1/2 teaspoon Cajun seasoning if you want a little extra kick. Bring the mixture to a boil over medium-high heat. Once the water is boiling, turn off the heat. This helps the shrimp poach gently instead of overcooking. A gentle poach is the key to shrimp that stay tender and juicy.

3-Third Step: Poach the shrimp Add 1 pound of large raw shrimp to the hot poaching liquid. Let them sit in the liquid for about 3 minutes. They should turn pink and opaque very quickly. Avoid leaving them in too long, since shrimp can become rubbery fast. Perfect shrimp should look pink, feel firm, and still taste juicy. If they curl tightly into little rings, they may be slightly overcooked.

4-Fourth Step: Cool the shrimp Use a slotted spoon to transfer the shrimp to a plate. Place them in the refrigerator so they cool down fully before mixing. This step matters because warm shrimp can thin the mayonnaise and dull the fresh flavor of the salad. Cooling also helps the final texture stay crisp and creamy at the same time.

5-Fifth Step: Mix the salad When the shrimp are cool, place them in a medium mixing bowl. Add 1/2 cup finely diced red bell pepper, 1/2 cup finely diced celery, 1/2 cup thinly sliced green onion, 1/2 cup mayonnaise, 2 tablespoons fresh lemon juice, 1/4 cup roughly chopped fresh dill, 1/4 teaspoon fine sea salt, and 4 twists of black pepper. Stir gently but well until everything is evenly coated. The dressing should lightly coat the shrimp without making the salad heavy. If needed, taste and adjust the seasoning with a little more pepper or a small splash of lemon juice.

6-Final Step: Chill and serve Cover the bowl and refrigerate the salad for at least 1 hour before serving. That chilling time lets the flavors blend together and gives the salad a better overall taste. Serve it cold for the best texture and freshness.