Prepare the Prawns: If you are using pre-cooked prawns, give them a rinse under cold water and pat them thoroughly dry with a paper towel. This step is crucial to prevent a watery salad. Roughly chop them into bite-sized pieces (about 1-2 cm). If you're starting with raw prawns, simply poach them in simmering water for 2-3 minutes until they are pink and opaque, then drain and plunge into ice water to stop the cooking process before drying and chopping.

Dice the Vegetables: Finely dice the celery and red onion. We're aiming for a very small dice, about 3-5mm, so they incorporate seamlessly into the salad rather than creating large, chunky bites.

Chop the Herbs: Finely chop your fresh dill and parsley. Fresh herbs are essential here for that vibrant, summery flavour.

Mix the Dressing: In a medium-sized mixing bowl, combine the mayonnaise, Greek yoghurt, fresh lemon juice, lemon zest, and Dijon mustard. Whisk everything together until it's smooth and well combined.

Season the Dressing: Add the salt and freshly ground black pepper to the dressing. Give it a taste and adjust if necessary. I find that this is the best time to get the seasoning just right, before adding the other ingredients.

Combine Everything: Add the chopped prawns, diced celery, red onion, and fresh herbs to the bowl with the dressing.

Gently Fold: Using a spatula, gently fold all the ingredients together until the prawns and vegetables are evenly coated in the creamy dressing. Be careful not to overmix, as this can break up the prawns too much.

Chill and Meld: Cover the bowl and place it in the refrigerator for at least 30 minutes. This allows the flavours to meld together beautifully. I used to struggle with this dish feeling a bit one-dimensional until I discovered that this short resting time makes all the difference.

Serve: Give the shrimp salad a final gentle stir before serving. Enjoy it on a bed of lettuce, in a sandwich, or with crackers.