In a medium pot, bring water to a boil, then add the Roma tomatoes and dried guajillo chiles. Simmer for about 10 minutes until tender.

Carefully transfer the cooked tomatoes and chiles to a blender with any remaining water. Add the chipotle pepper if desired and blend until smooth.

In a mixing bowl, toss the raw shrimp with lime juice, salt, and black pepper. Allow to sit for a few minutes.

Heat a large skillet over medium-high heat, add butter and olive oil, then saute the shrimp for about 1 minute on each side until pink and opaque.

In the same skillet, add more olive oil if needed, toss in the onion and saute for 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds.

Pour the blended sauce into the skillet with onions and garlic, cooked for 2 minutes, then return the shrimp to the skillet and simmer for 2 more minutes.

Remove from heat, garnish with cilantro or parsley, and serve with lime wedges, rice, and corn tortillas.