In a medium pot, bring salted water to a boil and add lemon quarters.

Add peeled and deveined shrimp, cooking until pink and opaque (2-3 minutes).

Transfer cooked shrimp to an ice bath to stop cooking for 3-5 minutes.

Drain shrimp and pat dry.

Chop celery and red onion and place in a mixing bowl.

In a separate bowl, whisk lemon juice, minced garlic, mayo, Dijon mustard, and fresh dill until smooth.

Fold shrimp into the vegetables and add dressing. Mix gently.

Season with salt and pepper, cover, and refrigerate for at least one hour.

Garnish with chopped dill before serving.