In a large bowl, whisk together Ranch dressing, lemon juice and zest and dijon mustard and season with salt and pepper. Add cooked shrimp, capers, red onion, celery, and dill to bowl and toss until combined.
Chill for 30 minutes and serve over butterhead leaves on a plate. Garnish with some more chopped dill and lemon zest (optional).
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Notes
To keep it simple and easy I use shelled, deveined, cooked shrimp with tails removed or you can use thawed frozen shrimp. If using raw, then quickly sauté to cook on both sides with olive oil, 2 minutes per side. Remove from pan and allow to cool before mixing into salad.