Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Transfer the shrimp immediately to an ice bath to stop the cooking process.

While the shrimp is cooling, finely chop the celery, red onion, and your chosen fresh herbs—parsley or dill.

In a medium mixing bowl, combine mayonnaise, freshly squeezed lemon juice, Dijon mustard, salt, and black pepper, and whisk until smooth and creamy.

Add the cooled shrimp to the dressing, followed by the chopped vegetables and herbs. Gently toss everything together until well-coated.

Cover the salad tightly with plastic wrap or transfer it to an airtight container. Place it in the refrigerator for 30-60 minutes.