Pour the white wine in a small saucepan and place pan on the stove over medium low heat and bring to a light simmer. Place the saffron in a small, heat-proof bowl and cover with the wine. Leave the mixture to sit until cool (about 15 min).

Shrimp:

Pat the shrimp dry with a paper towel. Season with salt and pepper.

Place 1 tablespoon of oil and 1 tablespoon of butter in a large skillet over medium-high heat. When butter is foaming, carefully add the shrimp to cook until golden brown, but not fully cooked, about 2 min per side.

Remove the pan from the heat, using tongs to transfer the shrimp to a place. Reserve skillet.

Sauce:

Add the remaining oil and butter to the skillet and return to the stove over medium heat.

When the butter is melted, add the shallot and cook until soft and translucent (about 5 min).

Add garlic and cook until fragrant (about 1 min).

Deglaze the pan with white wine mixture, allowing the wine to reduce by half (about 3 min).

Stir in the tomatoes and their jucies, vanilla, and honey and allow the mixture to simmer until starts to thicken (about 5 min).

Stir in the broth and bring to a boil. Taste and adjust seasoning with salt and pepper.

Add shrimp back to the pan and cover with sauce. Cook for 2 min.

Garnish with chives then serve