Prep the Sauce: Boil Roma tomatoes and dried guajillo chiles in water for about 10 minutes, or until softened. Once slightly cool, blend them with some of the cooking water and the optional chipotle until smooth.

Prep the Shrimp: Season large shrimp with lime juice, salt, and pepper. Let them sit for a few moments to absorb the flavors while you prepare the aromatics.

Cook Shrimp: In a skillet, sauté the shrimp in a mix of butter and a tablespoon of olive oil for approximately 1 minute per side until just cooked through.

Sauté Aromatics: Add the remaining olive oil to the skillet, then sauté finely chopped onion for about 3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Combine: Pour the blended sauce into the skillet and cook for 2 minutes while stirring to prevent sticking. Return the shrimp to the pan and simmer for another 2 minutes until fully cooked.

Serve: Garnish with chopped cilantro or parsley, and serve with fresh lime wedges, sour cream, and over rice or in warmed corn tortillas.