Finely chop 2 cloves of garlic and half the onion. Sauté them with 2 tablespoons of butter and 2 tablespoons of olive oil. Add the shrimp and cook until they turn pink, then set aside.

Blend 1 tomato with 2 cloves of garlic and the other half of the onion in a blender, along with 1 cup of dried chili sauce and 2 cups of water. I usually buy this sauce already prepared to avoid the strong spicy smell in my kitchen, but you can make it by boiling dried chiles (such as chile de árbol, dried chile, or ancho chile) in a pot, then blending them with the tomato, onion, and garlic. If you want it less spicy, add more tomato, more chipotle peppers, and less dried chili.

Add the spicy sauce and the chipotle peppers to the shrimp to give it a slightly sweet touch. Let it cook until it just starts to boil. Remove from heat and it's ready to serve.

Serve with white rice (or vegetable rice), salad, such as cucumber, broccoli, and lime to balance the spiciness.