Start by bringing a medium pot of salted water to a rolling boil. Once boiling, gently add the peeled and deveined medium shrimp, cooking them for 2-3 minutes until opaque and firm. Drain and rinse under cold water.

Transfer the cooled shrimp to a clean bowl and chill in the refrigerator for 10-15 minutes.

In a separate bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and optional honey. Add Old Bay seasoning, garlic powder, onion powder, kosher salt, and black pepper to taste. Mix until smooth.

Chop celery, slice red onion thinly, and finely chop fresh dill and parsley.

Combine the chilled shrimp, diced celery, red onion, and herbs in a large bowl, and gently fold the ingredients together.

Pour the creamy dressing over the shrimp and vegetable mixture, gently folding to coat without breaking the shrimp.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.

To serve, arrange mixed salad greens on plates, spoon the chilled shrimp salad over, and top with slices of avocado if desired.