Season shrimp with salt. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add shrimp and sear for 2-3 minutes on each side until golden but slightly undercooked. Remove and set aside.

Lower heat to medium-low, add 3 tbsp butter, allow to melt. Add garlic and onion, cooking for about 2-3 minutes until the onion is translucent.

Stir in 2 tbsp tomato paste, cook for about 7 minutes, caramelizing the paste. Add 2 tsp of peri-peri spice mix during the last 2 minutes.

Pour in 3/4 cup dry white wine and deglaze the skillet, scraping the bottom. Cook for 3 minutes.

Add 1 cup of chicken broth and let simmer for about 5 minutes to thicken.

Return shrimp with accumulated juices, stir in 1/4 cup cilantro, cook for an additional 3 minutes until shrimp are fully cooked.

Serve shrimp on plates, pairing with rice or crusty bread.