Boil the shrimp in a medium pot of water with a pinch of salt for 2-3 minutes until they turn pink and opaque.

Transfer the cooked shrimp to an ice bath for 5 minutes to stop the cooking process.

In a mixing bowl, combine mayonnaise, Greek yogurt, lemon juice, and Dijon mustard; whisk until smooth and creamy. Fold in chives, dill, salt, and pepper.

Thinly slice the cucumber and finely chop the celery.

In a large bowl, combine shrimp, cucumber, and celery; pour dressing over and toss together. Chill for at least 30 minutes before serving.