In a medium bowl, combine mayonnaise, sour cream, lime zest and juice, chopped dill, Dijon mustard, and minced garlic. Season with kosher salt and pepper. Whisk until smooth and set aside.

Bring a pot of salted water to a rolling boil. Add shrimp and cook for 2-3 minutes or until pink and opaque. Transfer to an ice bath for 3 minutes.

While shrimp cools, dice cucumber and slice green onions. In a large mixing bowl, add cucumber and green onions.

Once shrimp are cooled, gently toss them with cucumber, green onions, and creamy dressing in the large bowl.

Serve by arranging fresh greens on plates or bowls. Spoon the shrimp mixture over greens and garnish with dill or lime wedges.