In a large pot, bring 2 gallons of water to a boil. Place the peeled shrimp into the boiling water and cook for 3-4 minutes. Shrimp will curl and turn a bright pink when cooked. Drain.
Combine the fresh dill, rice wine vinegar and mustard into a mixing bowl. Whisk together. Slowly pour the extra virgin olive oil in a thin stream into the rice wine and mustard mixture while whisking to form an emulsion. Using your knife, mince the garlic then using the side of the blade smoosh down to crush the garlic. Add to the sauce and pour over shrimp mixture. Cover and marinate in refrigerator for 24 hours before serving, stirring occasionally.