In a mixing bowl, stir together mayonnaise, sour cream, lime zest, lime juice, fresh dill, Dijon mustard, minced garlic, kosher salt, and pepper. Whisk until smooth and creamy, then refrigerate for about 15 minutes.

Bring a large pot of salted water to a rapid boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and cool in an ice bath for 3 minutes.

In a large bowl, combine chilled shrimp, chopped cucumbers, and sliced green onions. Gently fold in the chilled dressing until all ingredients are coated.

Serve immediately in bowls, over lettuce, or in a wrap. Refrigerate covered until ready to serve, best consumed within 3-4 days.