Spring Pea and Pecorino Purée with Sautéed Garlic Shrimp

Serves 8 as an appetizer

2 cups shelled English peas
3 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons grated Pecorino Romano cheese

½ teaspoon dried chili flakes
1 large garlic clove, minced
16 large shrimp, peeled, deveined
2 tablespoons dry white wine

Pecorino Romano shavings
Freshly ground black pepper
Olive oil
Fresh chives

Prepare spring pea purée:
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon salt and the peas. Reduce heat and simmer until peas are tender. Remove from heat, drain peas, reserving 1 cup cooking liquid.
Combine peas and 1/4 cup cooking liquid in food processor and purée until smooth. Add more water to desired consistency.
Season purée to taste with salt and pepper. Stir in one tablespoon olive oil and grated
cheese. Keep warm.

Prepare shrimp:
In a sauté pan, heat 2 tablespoons olive oil. Add garlic and chili flakes. Cook, stirring, until fragrant, about 1 minute. Add shrimp in one layer and cook, turning once, until pink on the outside and opaque in the center, about 2 minutes per side. Add wine and cook 30 seconds to allow alcohol to evaporate. Remove from heat.

Divide warm pea purée among 8 demi-tasse cups or martini glasses. Arrange 2 shrimp over purée. Top with Pecorino shaving, freshly ground black pepper and drizzle olive oil over. Garnish with chives.