Raw Shrimp and Ricotta Quenelles on Pea Cream

Chop the shallot and brown for less than 1 minutes in a pan with 2 tablespoons of oil, then add the peas, 1/2 cup of broth, season with salt and cook for at least 6 minutes.|Purée the peas with all the remaining cooking liquid, adding 2 tablespoons of oil in a steady stream. Add salt, if needed. Keep warm (pea cream).|Peel and devein the shrimp leaving the heads and tails on. Season the ricotta with a pinch of salt and finely chopped marjoram; stir until creamy.|Spoon the pea cream onto individual plates, top with 2 shrimp, a ricotta quenelle, pepper, a few flakes of Maldon salt and a drizzle of oil. Serve immediately, garnished with cooked peas.