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Clean and de-vein shrimp.
Bring water to boil and add juice from lime, ½ of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.
Add shrimp to the pot and cook until just done. (About 2-3 minutes)
Strain off water and let shrimp cool in the strainer until easy to handle.
Add shrimp to a mixing bowl.
Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.
Add diced celery, green onion, and dill weed.
Add lime juice and salt, gently mix.
Add mayo and mix until all evenly coated.
Cool for 30 minutes to an hour and serve.
Store in the refrigerator, in an air-tight container.