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Preheat the oven to 400°F and set out a large rimmed baking sheet. Place the cleaned shrimp on the baking sheet. Drizzle with oil, then sprinkle generously with salt, ground black pepper, and a few dashes of cayenne pepper. Toss well and spread out in a single layer. Roast in the oven for 6-8 minutes, until the shrimp are firm but are still in the shape of C’s not O’s. (O for overcooked!)
Once the shrimp have roasted, move half of them to a cutting board and roughly chop.
Place the whole shrimp and shrimp pieces in a large mixing bowl. Add in the mayonnaise, chopped green onions, lemon zest, chopped dill, and garlic powder.
Mix well. Taste, then season with additional salt and pepper if needed. Chill until ready to serve.
Shrimp salad is best when served cold on a pile of greens or on classic shrimp rolls!