2 pounds cooked shrimp, chilled, peeled, tails removed

2 cups sliced cucumber (preferably Persian cucumbers, sliced ¼ to ½ inch thick)

½ cup mayonnaise

¼ cup sour cream

1 teaspoon Dijon mustard

2 tablespoons freshly squeezed lemon juice

¼ cup chopped fresh dill or chives

Salt and black pepper to taste

Optional Add-Ins:

½ cup diced celery (for extra crunch)

¼ cup finely chopped red onion (for subtle zing and color)

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In a large bowl, combine shrimp and sliced cucumbers. Fold in optional celery or red onion if using.
In a separate bowl, whisk mayonnaise, sour cream, Dijon mustard, lemon juice, and fresh dill or chives until smooth.
Pour dressing over shrimp and cucumbers. Gently toss to coat without breaking up the shrimp.
Season with salt and pepper, cover, and refrigerate at least 30 minutes before serving chilled.

Use cooked, chilled shrimp for best results. Cook raw shrimp fully before assembling if needed.

Slice cucumbers just before mixing to avoid sogginess; pat dry if necessary.

Add diced avocado just before serving for creaminess.

Substitute mayonnaise with Greek yogurt or vegan mayo for a lighter or dairy-free version.

Great as a sandwich or wrap filling.