Shrimp Enchiladas with Guajillo Salsa

Name: Shrimp Enchiladas with Guajillo Salsa
Ingredients: 1 tablespoon butter; 2 cloves garlic, minced; 12 ounces raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces; Kosher salt and freshly ground black pepper; 2 cups Guajillo Salsa, recipe follows; Vegetable oil, for frying; 8 corn tortillas; 2 1/2 cups shredded Oaxaca cheese (or dry mozzarella); 1/4 cup Mexican crema or softened sour cream, for serving, optional; 24 guajillo chiles, stemmed, seeded and deveined; 4 cloves garlic, peeled; 1/2 medium white onion, peeled; 1 vine ripened tomato, boiled 30 seconds, peeled and seeded; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 bay leaf