In a large skillet over medium heat, melt the butter. Add the onions and garlic and sauté 2 minutes. Add the shrimp, wine, lemon juice, Cajun seasoning and pepper. Cook 4 to 5 minutes or until the shrimp turn pink, stirring occasionally.
Stir in the dill and parsley. Place the toasted roll halves on four individual serving plates. Spoon 1 cup of the shrimp mixture over each roll and serve immediately.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/a-season-for-seafood/