Ingredients

• 2 pounds shrimp, peeled and deveined
• 1 English cucumber, small diced
• 3 green onions, thinly sliced

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 large lime, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
• 2 tablespoons chopped fresh dill
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• ¼ teaspoon kosher salt
• Pepper, to taste

Instructions

1. Prepare the dressing.
   In a bowl, combine the mayonnaise, sour cream, lime zest, lime juice, dill, Dijon mustard, minced garlic, salt, and pepper. Stir until smooth and well blended. Set aside, or refrigerate until ready to use.
2. Cook the shrimp.
   Bring a large pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and are fully cooked.
3. Chill the shrimp.
   While the shrimp are cooking, set up an ice water bath. Using a skimmer, transfer the cooked shrimp directly into the ice water. Let them cool for 3 minutes, then drain thoroughly in a colander. Chop the shrimp into bite-sized pieces.
4. Combine the salad.
   Add the chopped shrimp to a mixing bowl along with the diced cucumber, sliced green onions, and prepared dressing. Stir until everything is evenly coated and creamy.

For the best flavor, use a lime that feels heavy for its size and releases plenty of juice. Smaller limes may require using more than one to reach the full amount.