Remove the tails from the shrimp (if needed) and then chop them into bite-sized pieces.
Place the shrimp into a mixing bowl with the celery and green onion. Pour in 1/2 cup of dressing and stir to coat. Add more dressing as desired until the shrimp salad is as creamy as you like it.
Stir in the fresh dill. Cover the bowl with plastic wrap and chill for 1 hour in the fridge. (You can eat it right away, but I like to let the flavor marry together.)
Seve in the bowl, in lettuce cups, or on buns with lettuce.
Notes
If you can't find pre-made dill ranch dressing, there are a couple of options you can use instead.