Mix the honey with the yogurt and put the freeze-dried shrimps into the warm water with the pink salt for a few minutes.
Arrange the thin slices of melon in the centre of the plate to form a square.
Use a round steel cutter to place the strawberry pieces around the inside of the larger square, like a crown. Fill with the creamed shrimps, a sprig of salad leaves and the whole shrimps.
Decorate with carrots julienne and seasonal flower petals.
Serve with the yogurt and honey sauce.