Slice the cucumer into the bottom of a 4 quart, covered ceramic or glass casserole.
On top of cucumbers, layer onions, then dill and finally, shrimp. Grind on pepper to taste and sprinkle lemon juice over shrimp. Pour buttermilk over other ingredients and cover.
Refrigerate overnight or at least 6 hours. Just before service, garnish with paprika and parsley sprigs.
Makes 8 portions.