In a large pot, bring water to a boil and add lemon juice, crushed garlic, bay leaf, and a sprinkle of fine sea salt. Once boiling, remove from heat and gently add the fresh shrimp. Let the shrimp sit until they turn light pink and opaque, about 3-4 minutes. Transfer the shrimp to a bowl of ice water to stop the cooking, then refrigerate until chilled.

While the shrimp is cooling, dice the red bell pepper, celery, and green onions into bite-sized pieces. Place the chopped vegetables in a large mixing bowl.

Once the shrimp have cooled completely, peel and devein them if needed. Add the shrimp to the bowl with the diced vegetables. Drizzle in the mayonnaise and fresh lemon juice, then sprinkle in the fresh dill, salt, and freshly ground pepper. Gently fold all the ingredients together.

Cover the mixing bowl with plastic wrap or transfer the shrimp salad to an airtight container. Let it chill for at least one hour.

After chilling, give the shrimp salad a gentle stir before serving. Serve on fresh greens, in buttered rolls, or wrapped in tortillas or lettuce.