1-Make the dressing: In a small bowl, stir together the ⅓ cup mayonnaise, ⅓ cup sour cream, zest and juice from 1 large lime (about 2 teaspoons zest and 2 tablespoons juice), 2 tablespoons chopped fresh dill, 1 tablespoon Dijon mustard, 1 minced garlic clove, ¼ teaspoon salt, and freshly ground black pepper to taste. Set it aside or refrigerate to let the flavors blend.

2-Cook the shrimp: Bring a pot of water to a boil, then add the 2 pounds of peeled and deveined shrimp. Cook for 2 to 3 minutes until they turn pink and are cooked through, keeping an eye on the time to avoid overcooking.

3-Cool the shrimp: While the shrimp cooks, prepare an ice water bath in a separate bowl. Use a skimmer to remove the shrimp and transfer them to the ice bath. Let them cool for 3 minutes, then drain well and chop into bite-sized pieces for easy mixing.

4-Combine the salad: In a large mixing bowl, add the chopped shrimp, 1 small diced English cucumber, and 3 thinly sliced green onions. Pour in the prepared dressing and stir gently but thoroughly until all ingredients are well coated and mixed evenly.