Season the shrimp with salt. Heat olive oil in a heavy skillet over medium-high heat. Add shrimp in a single layer and sear for 2-3 minutes until pink. Flip and sear for another 2 minutes, then remove and let rest.

In the same skillet, reduce heat to medium and add butter and chopped onion. Sauté for 2-3 minutes until softened. Add minced garlic and sauté for another minute until fragrant.

Stir in tomato paste and cook for 5-7 minutes, stirring constantly until it darkens slightly and clumps.

Add peri-peri spice blend and mix well for the last 2 minutes of cooking.

Pour in white wine and scrape any bits from the bottom. Simmer for 3 minutes, then add chicken broth and simmer for an additional 5 minutes.

Return shrimp to the skillet and stir to combine, cooking for another 3 minutes until shrimp are fully cooked and sauce thickens.