Who isn't dreaming of being by the sea in summer? Well, Noma's head chef René Redzepi brings the sea to you with this dish. Redzepi gives an exclusive, step-by-step guide to creating this signature Noma dish, which includes freezing seawater on a plate, and as it melts the salty water adds flavour to the shrimp; plants from the edge of the sea are also mingled with rocks and drizzled with an interesting dill oil vinaigrette to complete the effect.