Halve and cut Avocado (1) into cubes. Chop the Red Onion (1/2 cup). Press Garlic (3 clove) through a garlic press. Slice the Scallion (4), both white and green part. Chop the Fresh Dill (2 sprig).
Wash and cube the Cucumber (1). Leave unpeeled or just half peeled.
Squeeze the Lemon (2) to get about 1/3 cup of lemon juice.
Devein and peel the Jumbo Shrimp (0.5 pound) Pat dry with paper towels and set aside.
In a food processor, add Fat-Free Yogurt (2 cup), Half and Half (1/2 cup), lemons juice, chopped cucumber, red onion, scallions, cubed cucumber, pressed garlic cloves, Coarse Salt (2 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Process until cucumber are coarsely pureed. Taste for seasoning and add if necessary.
Transfer to a large bowl, cover it with stretch film, and marinate for at least an hour in the fridge.
Preheat oven to 400 degrees F (200 degrees C).
Place shrimp onto a baking sheet in one layer. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast for 5 to 7 minutes, making sure to turn once during cooking.
Cut shrimp diagonally into halves.
When ready to serve, ladle the chilled soup into bowls. Top it of with a couple of shrimp, fresh dill, sliced lemons, Crushed Red Pepper Flakes (1 pinch) and sprinkle it with coarse sea salt.