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Cook the Shrimp:
Bring a pot of salted water to a boil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes.
Drain the shrimp and place them in an ice bath to cool. Once cool, drain again and set aside.
Prepare the Dressing:
In a large bowl, mix together the Greek yogurt, mayonnaise, chopped dill, lemon juice, minced garlic, salt, and pepper until well combined.
Assemble the Salad:
Add the diced cucumbers and cooked shrimp to the bowl with the dressing.
Gently toss until the cucumbers and shrimp are well coated with the creamy dressing.
Serve:
Transfer the salad to a serving bowl.
Garnish with a sprinkle of paprika and fresh parsley.
