Clean the shrimp and rinse with clean water.

Toast the guajillo chiles in a saucepan until they turn golden, being careful not to burn them, then remove from the pan.

Toast the dried arbol chiles in the same saucepan until golden, without burning, then remove from the pan.

Toast the garlic, tomato, and onion in the saucepan until golden, then remove from the pan.

In the same saucepan, add the toasted guajillo chiles, arbol chiles, onion, tomato, and garlic. Add water and bring to a boil until the ingredients are softened.

Remove from heat and transfer the softened ingredients to a blender. Blend until smooth.

Strain the mixture using a fine mesh strainer, then add ketchup, ground chipotle peppers, black pepper, salt, and oregano to taste.

Sauté the cleaned shrimp in a mixture of butter and olive oil.

Once the shrimp are cooked, add the strained sauce and cook together.

Serve with white rice and salad if desired.