In a large pot, combine 2 quarts of water, 1 ½ tablespoons of salt, the juice of one half lemon, and the smashed garlic cloves. Bring the liquid to a gentle boil.

Once the water is boiling, add the raw shrimp. Let them cook until they turn pink and opaque, which usually takes about 2-3 minutes. Be careful not to overcook!

Remove the shrimp from the pot with a slotted spoon and place them in a bowl of ice water to stop the cooking process. After a few minutes, drain and pat the shrimp dry.

While the shrimp are cooling, finely dice the red bell pepper and celery, and thinly slice the green onions.

In a large mixing bowl, add the cooled shrimp, diced vegetables, mayonnaise, fresh lemon juice, chopped dill, sea salt, and pepper. Toss everything together until well-coated.

Taste your salad and adjust the seasoning if necessary, adding more lemon juice, salt, or pepper according to your preference.

If time allows, cover the salad and refrigerate for 30 minutes to let the flavors meld together beautifully.

Serve your shrimp salad on a bed of greens, in a sandwich, or on its own as a refreshing summer meal.