If using raw shrimp: bring a pot of salted water to a boil, add shrimp and cook 1-3 minutes until pink and opaque. Drain and cool in an ice bath, then pat dry and chop to medium bite-size. If using pre-cooked shrimp: thaw, pat dry, and chop. Measure 2 cups chopped shrimp.

In a large mixing bowl combine the chopped shrimp, diced celery, minced red onion, diced cucumber, diced avocado, and chopped fresh dill. Gently fold so avocado remains slightly chunky.

Make dressing

In a small bowl whisk together mayonnaise, Greek yogurt, fresh lemon juice, Dijon mustard, Old Bay seasoning, kosher salt, black pepper, and hot sauce (if using) until smooth and emulsified.

Pour the dressing over the shrimp mixture. Gently toss until everything is evenly coated. Taste and adjust seasoning with more salt, pepper, or lemon as needed. Chill in the refrigerator for at least 15 minutes to meld flavors (up to 2 hours).

Toasts / Bread & Finish

Preheat oven to 400°F (200°C) or heat a heavy skillet/grill pan over medium-high heat.

Brush both sides of each bread slice lightly with olive oil. Place on a baking sheet in a single layer and toast in the oven for 6-8 minutes, flipping once, until golden and crisp. Or grill in a skillet 2-3 minutes per side until charred spots appear. If desired, spread a thin layer of softened butter on the warm toasts.

Divide the chilled shrimp salad evenly among the toasted bread slices (about 2/3 cup salad per slice for 6 slices). Heap the salad to create an open-faced presentation.

Finish each toast with a small sprinkle of flaky sea salt, a lemon wedge on the side, and a microgreen or dill sprig on top. Serve immediately so the toasts remain crisp.