In a large mixing bowl, combine ½ cup of mayonnaise, 1 tablespoon of fresh lemon juice, and 1–2 teaspoons of Old Bay seasoning. Whisk until smooth and creamy.

Finely chop ½ cup of celery and ¼ cup of red onion, then add to the bowl with the dressing. Stir well.

Bring a pot of salted water to a boil. Add 1 pound of shrimp and cook for about 2–3 minutes until pink and opaque. Transfer to an ice bath to stop cooking.

Gently fold the cooled, chopped shrimp into the bowl with the vegetables and dressing.

Taste and season the salad with salt and pepper as needed.

Cover and refrigerate the salad for at least 30 minutes. Serve chilled, garnished with dill if desired.