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Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta in a colander and rinse under cold water. Set aside to cool to room temperature.
In a large bowl, combine cooked shrimp, pasta, green onion, bell pepper, celery, and peas.
In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, dill, salt, and pepper.
Pour dressing over pasta mixture and gently toss until completely coated.
Cover and refrigerate for at least 30 minutes before serving.