In a large stockpot,
Add 3 to 4 quarts of water, the onion, garlic, Worcestershire, and enough salt and pepper to season the water. Bring to a fast boil.
Add shrimp and cook for 5 minutes or until they just turn pink. Drain at once and let cool in a bowl.
Adding ice to the bowl will speed the process. Peel and devein the shrimp.
In a large bowl, combine the mayonnaise, horseradish and lemon juice together. Fold in the celery and cucumbers and then toss in the shrimp mixing well.
Add salt and pepper to taste. Garnish with dill before serving.
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