If using whole cooked shrimp, pat them dry with paper towels and chop coarsely into 1/2-inch pieces so each bite has small shrimp bits. Finely dice the celery and red bell pepper. Thinly slice the green onions and finely chop the fresh dill. Zest the lemon and then juice it.

Make dressing

In a medium mixing bowl combine the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, lemon zest, chopped capers, and hot sauce (if using). Whisk until smooth and homogenous.

Combine salad

Add the chopped shrimp, diced celery, red bell pepper, green onions, and dill to the bowl with the dressing. Gently fold with a rubber spatula or spoon until all ingredients are evenly coated. Taste and season with kosher salt and freshly ground black pepper. Adjust acidity (more lemon) or creaminess (more mayo) to preference.

Chill

Cover the bowl and refrigerate the shrimp salad for at least 20–30 minutes to let flavors meld. You can make it up to 24 hours in advance; stir before serving and adjust seasoning if needed.

Serve

Scoop the chilled shrimp salad onto butter lettuce leaves for light cups or fill small croissants/rolls for sandwiches. Garnish with extra dill or a light sprinkle of lemon zest and serve with lemon wedges on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days for best texture. Discard if left out more than 2 hours at room temperature.