Chilled Cucumber Soup with Shrimp

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2 (17-ounce) containers Greek yogurt

1 1/2 cups half-and-half

3 hothouse cucumbers, unpeeled, seeded and chopped

3/4 cup chopped red onion

9 scallions, white and green parts, chopped

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1/4 cup chopped fresh dill

3/4 cup freshly squeezed lemon juice (6 lemons)

3/4 pound cooked large shrimp, halved

Thin slices of lemon, halved, for garnish

Fresh dill, for garnish