This fresh and springy salad celebrates the brightest Nordic flavors, with fresh dill and lemon taking center stage. Known for its seafood, Norwegian cuisine often features freshly caught shrimp in the spring and summer months. If you’re lucky enough to be there, look for the smaller cold water prawns, sometimes cooked right in boiling sea water for a salty kick. You can also substitute crawfish for a delicious twist. Orzo provides the perfect foundation for lightly roasted spring vegetables and shrimp, but feel free to swap in quinoa, faro, or another grain here.