Shrimp Salad with Cucumber and Fennel
['2 pounds small shell-on shrimp', 'Kosher salt', '2 fennel bulbs, sliced crosswise 1/4" thick, fronds reserved', '1 English hothouse cucumber, sliced 1/4" thick', '1 small red onion, very thinly sliced into rings', '1 tablespoon finely grated lemon zest', '1/4 cup (or more) fresh lemon juice', 'Coarsely ground black pepper', '1/3 cup olive oil', '1/2 cup small dill sprigs']
Cook shrimp in a large pot of simmering salted water until bright pink and cooked through, about 3 minutes. Drain and let cool.
Peel and devein shrimp and place in a large bowl. Add fennel, fennel fronds, cucumber, onion, and lemon juice and toss to combine; season with salt and pepper. Drizzle with oil and toss to coat. Add dill and lemon zest and toss again; season with salt, pepper, and more lemon juice, if desired. Top with more pepper just before serving.
Salad can be made 4 hours ahead. Cover and chill.
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