In a medium bowl, combine mayonnaise, sour cream, lime zest and juice, fresh dill, Dijon mustard, minced garlic, and kosher salt. Whisk until smooth and creamy. Set aside.

Bring water to a boil in a saucepan. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and transfer to an ice water bath.

Chill shrimp in ice water for about 3 minutes. Drain and pat dry with a paper towel.

Chop chilled shrimp and in a large bowl, mix with sliced cucumber and chopped green onions. Fold in the creamy lime dressing until evenly coated.

Serve in lettuce wraps or alongside whole-grain crackers. Refrigerate leftovers in an airtight container.