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Bring a medium pot of salted water to a boil. Add the quartered lemon to the water.
Place nearby a large bowl filled halfway with ice water.
Add the peeled and deveined shrimp to the boiling water and cook for 2-3 minutes or until pink and opaque.
Drain and transfer the shrimp to the bowl of ice water to stop the cooking process.
Drain the shrimp then pat dry.
Mix all the dressing ingredients in a small bowl.
Place the shrimp, celery, and red onion, in a medium salad bowl. Add dressing and toss gently to coat. Season with salt and pepper to taste.
Transfer the salad to an airtight container and refrigerate for a few hours before serving. Garnish with additional fresh dill when serving.