In a large saucepan, add the olive oil, onion and garlic. Sauté over medium-high heat until the onion is soft (about 5 minutes). Add the arborio rice and sauté for 2 minutes, constantly stirring and slightly toasting.

Add wine and stir constantly until absorbed. Begin adding hot broth, one cup at a time, stirring after each cup of broth is poured in. Cook for 20 minutes until the risotto is tender and creaky. Add in the green peas. Stir and cook 5 additional minutes. Remove from the heat and stir in the heavy cream and Parmesan. Stir well and divide evenly.

In a large bowl combine the thawed shrimp, mini mozzarella pearls, sliced heirloom tomatoes, olive oil, fresh basil and salt and pepper. Toss well and serve immediately or refrigerate up to 1 day.