Thaw shrimp (overnight in the refrigerator or in the bag in cold water) and then drain into a colander placed over a large bowl or measuring cup to catch the shrimp juice.
Put the juice into a small saucepan and boil until it’s reduced to 1-2 tablespoons. (I usually taste to see how strong it is to decide when it’s reduced enough.)
Let the shrimp juice cool for a few minutes before you add it to the dressing.
Cut shrimp into bite-sized pieces and place in salad bowl that has a snap-tight lid.
Diagonally slice enough celery to make 1 cup celery slices.
Diagonally slice enough green onion to make 1/4 cup sliced green onion.
When shrimp juice has cooled, whisk together the mayo, lemon juice, shrimp juice, chopped tarragon, and celery seed to make the dressing.
Toss salad ingredients together, then add dressing and stir to coat all the ingredients with dressing.
Put lid on the salad bowl and chill in the refrigerator for at least a couple of hours before serving.
When salad has chilled, season to taste with salt and fresh ground black pepper and serve.
This kept well in the refrigerator for several days.
