Peel shrimp and remove casings. Heat butter in a large skillet with high sides. Add green onion and garlic; sauté over medium heat, stirring, until soft. Add wine, shrimp, juice of one lemon, salt and pepper. Saute over medium heat until shrimp are pink, five to six minutes, stirring occasionally. Divide shrimp mixture evenly among the four halves of rolls and bring to table on the spot.
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