Step 1

Cut one lemon into wedges. (Reserve remaining half lemon for dressing.)

Step 2

Prepare ice bath for shrimp.

Step 3

Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.

Step 4

When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large salad bowl.

Step 5

To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.

Step 6

Add celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly.

Step 7

If desired, line 6 individual serving bowls or salad plates with butter lettuce leaves.

Step 8

Divide shrimp salad among 6 bowls or plates and serve.