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Zest lemon and set aside. Bring a medium pot of water to a boil. Add juice from zested lemon, 1 tablespoon of Old Bay and shrimp, stir and turn off the heat, letting the shrimp poach in the liquid for 2-3 minutes, until bright pink and cooked through. Drain shrimp and set aside.
In a medium bowl, mix the mayonnaise, Dijon, remaining teaspoon of Old Bay and lemon zest. Stir in the shrimp, celery, chives and dill. Taste and adjust seasoning.
Chill in the refrigerator until service. Garnish with more chives and dill.
Serve on a grilled hotdog bun, in a croissant, or with crackers on a grazing board.