Make the dressing: In a medium bowl, stir together the mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, minced garlic, kosher salt, and black pepper. Set aside or refrigerate.

Cook the shrimp: Bring a pot of water to a rolling boil. Add the shrimp and cook for 2 to 3 minutes, or until they turn pink and are cooked through.

Chill the shrimp: While the shrimp are cooking, prepare an ice water bath in a large bowl. Using a slotted spoon, transfer the cooked shrimp to the ice water bath to stop the cooking process. Let them cool for 3 minutes, then drain thoroughly in a colander.

Chop the shrimp: Once cooled, chop the shrimp into bite-sized pieces.

Combine ingredients: In a large mixing bowl, combine the chopped shrimp, diced cucumber, and thinly sliced green onions.

Dress the salad: Pour the prepared creamy lime dressing over the shrimp and vegetable mixture. Stir gently until everything is well combined and coated.

Serve: Serve immediately or chill for later. This salad is delicious served in lettuce wraps, stuffed avocados, or as a sandwich filling.