Shrimp & Crab Salad

Bring a large pot of water to a boil. Place a large bowl of ice water near the stove. Add shrimp to the boiling water; cook until pink, about 2 minutes. Drain and transfer to the ice bath; let stand in the ice water for 2 minutes. Drain the shrimp and pat dry. Cut into bite-size pieces.

Combine yogurt, shallot, celery, lemon zest, lemon juice, dill, parsley, Old Bay and pepper in a large bowl. Add crab and the shrimp; toss to coat. Let stand at room temperature for at least 15 minutes before serving. Garnish with celery leaves, if desired.