Prepare the Poaching Liquid: Fill a medium saucepan with about 1 litre of water. Add the halved lemon (give it a good squeeze into the water before dropping it in), the bay leaves, and the peppercorns. Bring to a gentle simmer over a medium heat.

Poach the Shrimp: Once the water is simmering, add the prepared shrimp. Cook for just 2-3 minutes. They are done as soon as they turn pink and opaque and curl into a 'C' shape. What works best for me is to watch them like a hawk; overcooked shrimp can become tough.

Chill the Shrimp: Immediately remove the shrimp from the water with a slotted spoon and plunge them into a bowl of ice water. This stops the cooking process instantly and keeps them tender. Let them cool for a few minutes, then drain thoroughly and pat them dry. If they are very large, you can chop them into bite-sized pieces.

Prepare the Vegetables: While the shrimp are cooling, place your finely shredded red cabbage, sliced celery, and thinly sliced red onion into a large salad bowl. Add about three-quarters of the chopped fresh dill, reserving some for garnish.

Make the Dressing: In a small bowl or a jar, whisk together the mayonnaise, Greek yoghurt, Dijon mustard, and fresh lemon juice. Season with salt and pepper. Whisk until smooth and creamy. Taste and adjust the seasoning if necessary – you might want a little more lemon juice for sharpness or a pinch more salt.

Combine the Salad: Add the cooled, dry shrimp to the bowl with the vegetables. Pour over the dressing and use salad servers to gently toss everything together until evenly coated. Be gentle to avoid breaking up the shrimp.

Rest and Serve: For the best flavour, I find it helps to let the salad sit in the fridge for about 15-20 minutes before serving. This allows the flavours to meld together. Garnish with the remaining fresh dill and serve chilled.