For the garlic butter: Melt butter in a saucepan until clear. Mix in garlic, basil and oregano. Bring to about 200 degrees F so the ingredients are evenly mixed. Remove from heat. Let cool, mixing occasionally, to ensure ingredients remain suspended evenly throughout the butter.
For the shrimp roll: Heat a saute pan with 1 ounce garlic butter (save the remaining garlic butter for another use).
Saute shrimp until solid in texture, then add white wine to deglaze the pan. Drizzle lemon juice over dish and place shrimp in toasted roll.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.