Begin by preparing the sauce. In a saucepan, bring enough water to boil and add fresh Roma tomatoes and dried Guajillo and Chile de Arbol chiles. Simmer for about 10 minutes until softened.

While the tomatoes and chiles simmer, place raw shrimp in a bowl. Squeeze fresh lime or lemon juice over them, then season with salt and pepper. Toss gently to coat.

Once the tomatoes and chiles are softened, drain the water and transfer them to a blender. Add chipotle pepper if desired, then blend until smooth.

In a large skillet, heat butter and olive oil over medium-high heat. Add marinated shrimp, cooking for about 1 minute per side until they begin to turn pink.

Remove shrimp from skillet and set aside. Sauté finely chopped onions over medium heat until translucent, about 3-4 minutes. Add minced garlic, cooking for another 30 seconds until fragrant.

Pour the blended sauce into the skillet with onions and garlic, stirring to combine. Simmer for about 2 minutes, then return shrimp to skillet and cook together until shrimp are fully cooked, about 2-3 minutes.

Once shrimp are fully cooked, remove skillet from heat. Serve warm, garnished with cilantro or parsley and lime wedges for zest. Pair with rice and corn tortillas.