1-First Step: Prepare the poaching liquid Set a large pot on the stove and add 2 quarts water, the juice from 1 lemon, the lemon halves, 2 cloves garlic, 1 bay leaf, 3 twists pepper grinder, 1 1/2 tablespoons salt, and the optional 1/2 teaspoon Cajun seasoning. Bring the pot to a boil over medium-high heat. This quick seasoning bath gives the shrimp a lot of flavor before they even touch the salad bowl.

2-Second Step: Poach the shrimp Once the liquid is boiling, remove the pot from the heat right away. Add 1 pound large raw shrimp and let them poach for about 3 minutes. The shrimp should turn pink and opaque. Do not leave them in too long, or they can turn tough.

3-Third Step: Cool the shrimp properly Drain the shrimp and place them in the refrigerator until fully chilled. This step helps the shrimp stop cooking and makes the final salad crisp and refreshing. If you want a faster chill, spread the shrimp in a single layer on a tray before refrigerating.

4-Fourth Step: Mix the salad In a large bowl, combine the cooled poached shrimp, 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 pepper grinder. Stir gently until everything is coated. Try not to mash the shrimp so the salad stays chunky and pleasant to eat.

5-Fifth Step: Chill and serve Cover the bowl and refrigerate the shrimp salad for at least 1 hour. This rest time helps the flavors mingle and makes the texture even better. When you are ready to serve, spoon it onto lettuce, tuck it into rolls, or place it next to crackers for a light meal.