1 Cutting board, 1 Salad spinner, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 Bowl, 1 Salad server, 1 Small bowl, 1 Whisk, 1 Teaspoon, 1 Paper towel
1 Cut the cucumber in half lengthwise. Scoop out the seeds with a spoon and discard. Roughly chop the cucumber; season lightly with salt and let stand for 10 minutes.
2 In the bowl of a food processor, puree cucumber, yogurt, cream, sour cream, dill and lemon juice. Season with salt and pepper. Cover and chill in the refrigerator for for at least 2 hours.
3 Rinse the shrimp under cold running water and pat completely dry with paper towels. Season shrimp with coriander. Heat butter in a nonstick skillet. Add the shrimp and quickly saute over medium heat, turning as needed, until shrimp turns pink and is cooked through, about 3 to 4 minutes.
4 Spoon the chilled soup into individual serving bowls and divide the shrimp, watermelon and sliced shallots between the two servings. Garnish with fresh dill sprigs. Serve.