Add raw shrimp. Turn down heat and simmer 2 minutes.
Remove pan from heat and let shrimp cook in liquid for another 2 to 4 minutes or until it turns pink.
Drain shrimp well.
Place cooked shrimp in the refrigerator to cool.
In a large bowl whisk together mayonnaise, remaining 1 1/2 teaspoons of Tony Chachere’s Original Creole Seasoning, 2 tablespoons fresh lemon juice, fresh lemon zest, and Worcestershire sauce.
Add cooled shrimp, celery, green onions, 2 tablespoon of chopped dill, and tarragon to the bowl.
Gently toss to coat shrimp with lemon herb dressing.
Cover salad and refrigerate at least 2 hours before serving.
Serve with remaining 1/2 tablespoon fresh dill on top and lemon wedges.
Delicious served on lettuce leaves with crackers or on sandwiches.