In a saucepan, combine about 1.5-2 cups of water with chopped Roma tomatoes and dried guajillo and chile de arbol. Bring to a boil, then reduce heat to low and simmer for about 10 minutes until softened.

While the sauce base simmers, season the peeled shrimp with lime juice, salt, and pepper. Set aside.

After simmering, blend the sauce mixture until smooth, adding reserved water for thinner consistency.

In a large skillet, heat olive oil and butter, then sauté shrimp for about 1 minute per side until pink.

In the same skillet, sauté onions until translucent, then add minced garlic and cook for 30 seconds.

Pour the blended sauce into the skillet and simmer for about 2 minutes.

Return shrimp to the skillet, cook for 2 minutes until fully coated.

Serve garnished with cilantro or parsley and lime wedges over rice or with tortillas.