Prepare the Sauce Base: Place Roma tomatoes and dried guajillo chiles in a medium saucepan. Fill with water and bring to a boil over medium heat. Simmer for about 10 minutes until softened.

Season the Shrimp: Season peeled and deveined shrimp with fresh lime juice, salt, and black pepper. Toss gently to coat and set aside.

Blend the Sauce: Transfer cooled tomatoes and chiles to a blender with about one cup of the cooking water. Blend until smooth, adjusting thickness with more water if needed.

Sauté the Shrimp: In a skillet, heat butter and olive oil over medium-high heat. Add marinated shrimp in a single layer and sauté for about 1 minute per side until slightly opaque. Remove and set aside.

Cook the Aromatics: In the same skillet, reduce heat and add diced onion. Sauté for 3 minutes until translucent; add minced garlic and cook for 30 seconds until aromatic.

Combine and Simmer: Pour blended sauce into skillet with onions and garlic. Increase heat to medium-high, simmer for 4-5 minutes until thickened.

Finalize the Dish: Add sautéed shrimp back to the skillet, simmer for 2 more minutes until fully cooked. Taste and adjust seasoning.

Serve and Garnish: Remove from heat, garnish with cilantro or parsley. Serve over rice or in tortillas with lime wedges and sour cream.