Bring a pot of salted water to a boil and add the rice, then reduce heat and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Spread the cooked rice on a large sheet pan or shallow dish and let it cool to room temperature—this prevents the warm rice from making the salad mushy and allows the grains to firm up. While the rice cools, you can begin preparing the remaining ingredients.

Bring a pot of salted water to a boil. Add the shrimp pieces and cook for 2-3 minutes until they turn bright pink and are just cooked through—don't overcook or they'll become tough and rubbery. Immediately transfer the shrimp to an ice bath or cold running water to stop the cooking process and cool them quickly. Once cooled, drain well on paper towels to remove excess moisture, which prevents the salad from becoming watery.

While the rice and shrimp cool, finely chop the celery, dice the red bell pepper, slice the scallions, and finely chop the fresh dill. In a large bowl, combine the cooled shrimp with the celery, red bell pepper, scallions, and peas. Add the salt, freshly ground black pepper, and celery seed, and toss everything together gently to distribute the seasonings evenly. I like to add the celery seed at this point because it allows the flavors to meld while you finish assembling the salad.

Add the cooled rice from Step 1 to the shrimp and vegetable mixture in the bowl. In a small bowl, whisk together the mayonnaise, dill pickle juice, and lemon zest until smooth and well combined. Pour this dressing over the rice and shrimp mixture, then fold everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. Taste and adjust seasonings as needed—you may want more salt, pepper, or a touch of lemon zest depending on your preference.