Heat the half of the butter and half of the olive oil in a large skillet and add the shrimp. Sear the shrimp for 3 minutes, just until the shrimp starts to become opaque then remove to a bowl. The shrimp will not be fully cooked at this point.
Add the remaining butter and olive oil to the pan and cook the onion and bell pepper over medium high heat for approximately 2 minutes, until softened.
Add the garlic and cook another minute, until fragrant.
Stir in the tomato paste and then add white wine, chicken broth, peri peri sauce and all seasonings.
Cook over medium, until the sauce reduces by half.
Add the shrimp back to the pan and cook for another minute, or until cooked through.
Stir in the rice, serve and enjoy!