Chilled Melon Soup with Shrimp

Halve the melon, remove the seeds, roughly chop half of it and scoop the other half into balls using a melon baller. Place the melon balls in the refrigerator and puree the chopped melon until smooth. Peel the shrimp, leaving the tail on, devein, rinse and pat dry. Peel and finely chop the shallot. Heat the butter in a large pot and sauté the shallot until translucent. Add the fish stock and shrimp to the pan and cook for about 3 minutes. Remove the shrimp and stir in the melon puree. Season with salt, pepper and lemon juice. Remove from heat and refrigerate until cold.