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In a food processor, combine 1 1/2 cups cucumber, buttermilk, yogurt, shallot, cilantro, garlic, crushed red pepper and lemon-pepper seasoning. Cover and process until mixture is smooth.
Transfer to a large bowl. Stir in the shrimp, radishes, vinegar and the remaining 1 cup cucumber. Ladle into soup bowls. Sprinkle individual servings with walnuts.