Bring five quarts of water, three tablespoons of salt and the lemon to a boil in a large saucepan.

Mix in half the shrimp and reduce the heat to medium.

Cook uncovered for three minutes... or until the shrimp are scarcely cooked through.

Remove with a slotted spoon to a bowl of cold water. Bring this water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together mayonnaise, mustard, wine or vinegar, a teaspoon of salt, pepper and dill.

Combine with the peeled shrimp.

Add in the red onion and celery and check the seasonings.

Serve or cover and refrigerate for a few hours.