Clean the shrimp by rinsing them thoroughly and let them drain in a colander.

For the chiles, remove stems and seeds from guajillos and place them, the chiles de árbol, and the chipotle in a pot with enough water to cover. Bring to a gentle boil and simmer for 6–8 minutes until softened. Drain but reserve a little cooking liquid.

Dice the tomatoes into small cubes and finely chop the onion. Peel the garlic clove.

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3–4 minutes.

Add the diced tomatoes and cook until they soften and release their juices, about 5 minutes.

Transfer the softened chiles and garlic to a blender, adding a little reserved chile cooking liquid for a smooth texture. Blend until smooth.

Pour the puréed chiles into the skillet with the tomato-onion mixture. Reduce heat to low and cook the sauce gently for 5–7 minutes to meld flavors. Taste and add a pinch of salt and pepper.

Lightly crush a few whole cloves of clove using the back of a knife or a mortar and pestle with a pinch of salt. Toss the shrimp with the crushed cloves, a tiny bit of salt, and pepper.

Increase skillet heat to medium-high. Add the seasoned shrimp in a single layer and sauté, turning once, until they are just opaque and firm, about 2–3 minutes per side.

Remove the skillet from heat and let the shrimp sit in the sauce for a minute to absorb the flavor. Serve immediately.