In a medium saucepan, bring water to a boil. Cook shrimp in boiling water for 2-3 minutes until they turn pink and tender.

Once cooked, drain the shrimp in a colander and run cold water over them to stop the cooking process.

In a large mixing bowl, whisk together Greek yogurt, mayonnaise, dill, lemon juice, garlic powder, salt, and pepper.

Fold the diced cucumbers gently into the creamy dressing.

Add the cooled shrimp to the bowl and carefully mix until well combined.

Cover the salad and refrigerate for at least 15 minutes to allow the flavors to meld.

Before serving, taste the salad and adjust seasoning if necessary.

Serve the salad chilled on a bed of greens or alone.