Shrimp Salad with Lemon and Tarragon

Here's what I made with some leftover shrimp.

1 pound cooked shrimp, roughly chopped
2 green onions, thinly sliced
1/2 cup minced celery
1/2 cup fat free greek yogurt
3 tbsp light mayo
juice and zest of 1 lemon
1 tbsp minced fresh tarragon leaves
1 tbsp dijon mustard
salt and pepper

Place the shrimp, green onions, celery, salt and pepper into a large bowl. Gently toss.
In a small bowl mix together the greek yogurt, mayo, mustard, lemon zest and juice,salt and pepper. Pour over the shrimp mixture and gently toss. Serve on a plate lined with lettuce or as a sandwich filling.