Prepare a “court bouillon” broth boiling the white onions, peppercorns and celery in a large pot with water and white wine. When ready (10-15 minutes after the boil), remove the vegetables and boil the shrimps in the bouillon for 2-3 minutes. Drain, cool down and -when cold- carefully peel the shrimps. Then store at 4 ° C.
Wash the beets and seal them in a vacuum bag. Steam them until soft. Cool down and store at 4 ° C. In a saucepan, reduce the orange juice to 1/3, filter and store at 4° C. Boil the green peas in water for 3 minutes, then drain and cool. Put in a blender or a Thermomix, adding if necessary a little water and a drizzle of extra virgin olive oil.
Mix the peas until they turn to a smooth bright green cream. Pour in a squeeze bottle using a funnel. Peel the boiled beets and cut them in small chunks, then mix them in a blender (same as the peas), with the reduced orange juice, a drizzle of extra virgin olive oil and, if necessary, a pinch of salt.
Season the shrimps with extra virgin olive oil, a few flakes of Maldon salt and freshly ground Sarawak pepper. Dip a sponge in the beet sauce and spread it in a long strip on a serving plate. Using the squeeze bottle, fill the clean side of the serving plate with small dots of peas sauce -each the size of a fresh pea- and leave enough room between the dots for a shrimp tail. Complete the dish adding the shrimp tails Garnish each shrimp tail with a borage flower and the strip of beet cream with pea sprouts.