Peel and devein shrimp. Sauté green onions and garlic in butter until onions are tender. Add shrimp, wine, lemon juice, salt and pepper. Cook over medium heat for approximately 5 minutes, stirring occasionally. Stir in dillweed and parsley. Spoon shrimp over toasted rolls and serve immediately.
This may also be served over hot cooked rice instead of rolls, if desired. I added a pinch of Everglades Seafood and a touch of extra garlic.
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