Begin by rinsing the shrimp under cold water. If using raw shrimp, bring a pot of salted water to a boil and add the shrimp; cook for about 2-3 minutes or until they turn pink and opaque. Drain and let cool before chopping into small pieces.

In a large mixing bowl, combine the chopped shrimp, mayonnaise, diced celery, red onion, and lemon juice. Fold gently until everything is evenly coated.

Sprinkle in salt and pepper to taste, mixing carefully to ensure flavors are incorporated without over-mixing.

Cover the bowl tightly with plastic wrap and place it in the refrigerator for at least 30 minutes.

After chilling, remove the shrimp salad from the fridge. Take your choice of bread and spoon a generous portion of the shrimp salad onto each slice, spreading evenly.

Garnish each sandwich with extra fresh herbs or greens, cut into bite-sized pieces, and arrange on a platter for serving.