In a frying pan or sauté pan over medium-high heat, warm the olive oil. Add the onion, garlic, serranos and bell peppers and sauté until softened, about 3-4 minutes. Add the tomatoes, minced cilantro, capers, green olives, jalapeños, oregano, and white wine, and season to taste with salt and pepper. Simmer over medium-low heat, stirring occasionally, until thickened, 10-15 minutes. Keep warm.

In another frying pan over high heat, melt the butter. Add the shrimp and sauté until the shrimp curl and turn pink, 6-7 minutes. 

Divide the shrimp among warmed individual plates. Spoon the sauce over the top and serve at once.