Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Dry the shrimp thoroughly with paper towels. Place the shrimp on the baking sheet and drizzle them with 1 tablespoon of olive oil. Season with 1/2 teaspoon of sea salt and a few grindings of black pepper. Toss them and spread them out into a single layer. Roast for 10 minutes, or until firm and just cooked through. Set aside.
In a medium saucepan, warm the fish or vegetable stock. Keep warm.
In a large saucepan over medium heat, warm the remaining 4 tablespoons of olive oil. Add the shallots and garlic, and sauté, stirring occasionally, until tender and slightly golden, about 3-4 minutes. Remove the garlic clove.
Increase the heat to medium-high and add the rice and sauté, stirring until it turns opaque and makes a faint popping sound, about 1-2 minutes. Add the white wine and cook until it is almost evaporated, about 2 minutes. Stir in the tomato paste with a half cup of the warm stock. Once the tomato paste is well mixed, start adding a cupful of the warm stock at a time, stirring until it has been absorbed. Continue adding the stock, a cup at a time, stirring until each addition is absorbed. After the third addition of stock add the cooked shrimp, mixing them into the rice. Continue adding stock as needed until the rice is just cooked through and the shrimp are warm.
Remove the risotto from the heat and gently stir in the tablespoon of butter and herbs. Taste for season or salt and pepper.