1. Mix mayonnaise, yogurt, 1 1/2 tsp of lemon juice, dill, 1/8 tsp of salt, and pepper in a large bowl, stirring well with a whisk.

2. Add fennel and the next 4 ingredients (through beans) and stir well to combine.

3. Whisk together oil, watercress, 1 1/2 tsp of lemon juice, and the remaining 1/8 tsp of salt in a large bowl, gently stirring to coat. Divide the watercress mixture evenly among 4 plates, top each serving with 1 1/2 cups of the shrimp mixture.Tip: For a variation of flavor, try arugula and basil instead of watercress and dill. You can also replace the shrimp with chopped roasted chicken.