Add the potatoes to a pot of boiling water, and boil until tender.

Drain the potatoes, saving ¼ cup of the liquid.

Mix the heavy whipping cream, chives, 2 Tbsp of the butter and salt and pepper to taste in with the potatoes, and mash well.

Add the reserved liquid to the potatoes if needed. Set the oven to broil on high.

Layer the shrimp and snap peas on a large baking sheet.

Toss the shrimp mixture with the olive oil, garlic, remaining butter, thyme and salt and pepper to taste.

Broil on high for 8 minutes.

Serve the shrimp mixture over the potatoes.