Peel and slice shallot into ½" rounds. Trim cucumber and thinly slice into rounds. Slice dried apricots into ¼" pieces. Stem and mince dill. Rinse shrimp and pat dry. In a small mixing bowl, combine shrimp, half the dill (reserve remaining for dressing), 1 tsp. olive oil, and a pinch of salt and pepper. Set aside at least 5 minutes.
Make the Dressing
Heat a grill or grill pan to medium heat. In a large mixing bowl, stir buttermilk, sour cream, Champagne vinegar, remaining dill, ¼ tsp. salt, and a pinch of pepper until combined. Set aside to let flavors marry.
Cook the Shrimp
Coat with cooking spray and add shrimp to hot grill. Grill until lightly charred and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. Remove shrimp to a plate and rest 5 minutes. Reserve grill; no need to wipe clean.
Grill the Shallots
Return grill to medium heat. Drizzle shallots with ½ tsp. olive oil and a pinch of salt and pepper. Place shallots on hot grill and cook until charred and lightly softened, 4-5 minutes per side. Remove shallot from grill and add to bowl with dressing.
Toss the Salad
To bowl with dressing, add spinach, cucumber, and apricot and toss to coat.
Plate the Dish
Place salad on a plate. Top with shrimp, garnish with almonds, and serve.