In a medium saucepan, bring water to a boil and add the Roma tomatoes and dried Guajillo chiles. Cook for about 10 minutes, or until softened and easily pierced with a fork.

Remove from heat, let it cool slightly, then transfer the mixture to a blender and blend until smooth to create the sauce.

In a mixing bowl, add the peeled shrimp, freshly squeezed lime juice, salt, and ground black pepper. Toss to coat evenly and let it sit for 10 minutes.

Heat a large skillet over medium-high heat and add butter and olive oil. Once melted and hot, add the seasoned shrimp and sauté for 1 minute on each side until slightly translucent.

Remove shrimp and set aside. In the same skillet, add olive oil if necessary, and sauté the finely chopped onion for 4-5 minutes until translucent. Add minced garlic and sauté for another 30 seconds.

Pour the prepared sauce into the skillet, bring to a gentle simmer for 4-5 minutes, then fold in the shrimp and cook until fully opaque, about 2-3 minutes.

Serve garnished with chopped cilantro, lime wedges, sour cream, steamed rice, and corn tortillas.