Step 1: Peel potatoes and cut into 1/2-inch pieces. Cook onion in butter in a 5-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add potatoes, garlic, and saffron and cook, stirring, 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 20 minutes. Add chopped zucchini and simmer, uncovered, until zucchini is very tender, about 8 minutes.
Step 2: Purée soup in batches in a blender until very smooth . Stir in cream, lemon juice, salt, and pepper and simmer a couple of minutes.
Step 3: Heat oil in a large nonstick skillet over high heat until hot but not smoking, then saute shrimps , 20 to 30 seconds on each side, and season with salt and cayenne pepper.
Step 4: Serve soup topped with 4 Shrimps on each bowl.
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