Season the shrimp with salt while you heat a medium pan over medium-high heat. Add 2 tablespoons of olive oil and sear the shrimp for 2-3 minutes on each side until they turn pink and are just cooked through. Remove the shrimp from the pan and set them aside.

Lower the heat to medium-low and, in the same pan, add 3 tablespoons of butter, along with 8 minced garlic cloves and 1/2 diced onion. Sauté these ingredients for about 2-3 minutes until the onion becomes translucent and fragrant.

Stir in 2 tablespoons of tomato paste, mixing it well with the garlic and onion. Allow this to cook for approximately 7 minutes, stirring occasionally, until the mixture deepens in color and the flavors intensify.

In the last 2 minutes of cooking the tomato paste, add 2 teaspoons of peri-peri spice mix to the pan. Stir it into the mixture to infuse the sauce with delightful heat.

Carefully pour in 3/4 cup of dry white wine and let it simmer for about 3 minutes while scraping up any browned bits stuck to the bottom of the pan.

Once the white wine has reduced slightly, mix in 1 cup of chicken broth and let it simmer for about 5 minutes to thicken. Return the shrimp to the pan and let them cook for another 3 minutes.

Finally, remove the pan from heat and garnish your Portuguese garlic shrimp with 1/4 cup of chopped cilantro. Serve immediately over rice or alongside crusty bread.