Fill a medium pot with water and add Old Bay seasoning, salt, and the juice of half a lemon. Bring to a full boil.

Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and curl into a loose C shape. Do not overcook.

Drain the shrimp immediately and spread them out on a plate or sheet pan to cool completely. Do not add to dressing while warm.

Once fully cooled, roughly chop the shrimp into bite-sized pieces, about 2 to 3 pieces per shrimp depending on size.

In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth and combined.

Add the chopped shrimp, diced celery, red onion, and fresh dill to the bowl. Fold everything together gently until evenly coated.

Taste and adjust salt and lemon juice as needed. Start with less dressing and add more only if needed.

Cover and refrigerate for 15 to 20 minutes before serving for best flavor. Serve cold on toasted rolls, crackers, lettuce cups, or over greens. Garnish with a pinch of paprika if desired.