Make the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, lime zest, and juice. Add in the chopped fresh dill, Dijon mustard, minced garlic, and a pinch of kosher salt. Mix until smooth.

Cook the Shrimp: Bring a large pot of water to a boil. Add the shrimp and cook for about 2-3 minutes, or until pink and opaque. Remove immediately to keep tender.

Cool the Shrimp: Transfer shrimp to an ice water bath for about 3 minutes, then drain well.

Combine Salad Ingredients: Chop cooled shrimp and place in a large mixing bowl. Add green onions and cucumbers. Pour dressing over and gently toss until combined.

Chill: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.