Creamy Celery and Onion Shrimp Salad

Instructions:

1. Fill a medium pot with water and add the sea salt. Bring to a gentle simmer over medium-high heat.
2. Carefully drop in the shrimp. Poach for 2–3 minutes until they turn an opaque, pearly pink and curl into a 'C' shape.
3. Immediately remove shrimp with a slotted spoon and plunge them into an ice bath for 2 minutes to stop the cooking process.
4. Pat the shrimp completely dry with paper towels to ensure the dressing adheres.
5. Finely dice the celery and red onion into uniform, small pieces.
6. In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, and paprika until smooth.
7. Fold in the diced celery, minced red onion, chopped parsley, and fresh dill.
8. Gently fold in the chilled, dried shrimp until evenly coated.