Seed and devein the guajillo chiles and chile de arbol.
In a stock pot, add the chiles.
Add enough water to cover the chiles, about 2 cups.
Bring to a boil. Turn heat off and let the chiles sit in the hot water for 5 minutes or until the chiles are soft.
To the blender, add reconstituted chiles, tomatoes, chipotle pepper, ¼ onion, garlic, and salt.
Blend until smooth, strain the sauce, and set aside.
Peel the shrimp.
Add salt and pepper to the shrimp.
In a large pan, heat olive oil.
Add the remaining onion. Stirring constantly for 1 minute.
Add the shrimp. Stir constantly and cook for 2 minutes.
Do not overcook the shrimp, or they will be rubbery.
Make sure the heat is on low and add the tomato chile sauce.
Stir and cook for an additional 2-3 minutes.
Taste for salt.
Serve with white rice and lime wedge.