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Gather the ingredients.
Zest and juice 1 of the lemons. Slice the second lemon thinly and set it aside.
In a bowl, combine zest and juice of the lemon with the vinegar, oil, 1 teaspoon of the kosher salt, pepper, Creole seasoning, dry mustard, crushed mustard seeds, red pepper flakes, garlic, and bay leaves. Set aside.
Bring a saucepan of water with 1 teaspoon of kosher salt to a boil over medium-high heat. Add the shrimp to the boiling water and cook for about 1 ½ to 2 minutes, or just until the shrimp are pink and opaque. Overcooked shrimp will be tough and rubbery, so watch closely. Drain the shrimp in a colander and run cold water over them to halt the cooking process.
Add the drained and cooled shrimp to the seasoned vinegar and oil mixture along with the red onion and lemon slices. Taste the brine, juice the third lemon and add salt, as needed. Refrigerate the shrimp for at least 6 hours or overnight.
Just before serving, stir in the dill and parsley. Arrange the shrimp on appetizer plates with a dip or spreads on the side. If you didn't juice the third lemon, you can slice it up to decorate the plate you will serve the shrimps on.