In a large skillet over medium-high heat, cook the bacon until just crisp. Remove from pan and set aside.
In the same pan, over medium-high heat, melt 1 tbs butter, add the onions, and cook 5 - 7 minutes, until just starting to brown.
Add the minced garlic and cook for 2 minutes more.
Add ¼ cup of the wine and stir to remove and bits from the bottom of the pan.
Add the tomatoes, Worcestershire sauce, and the chicken stock.
Simmer the sauce for 20 minutes, stirring occasionally, until thickened.
In a large bowl, combine the cayenne, cumin, granulated garlic, dried basil, oregano, pepper, paprika, thyme, cinnamon, and salt.
Add the shrimp and toss to coat in the spice mix.
In a separate skillet over medium heat, heat the oil and 2 tbs of butter.
Add the shrimp, reserving any extra spice mix and cook for about 90 seconds per side, or until a bit pink. (they will not be fully cooked). Transfer to a plate.
Raise the heat to medium-high, add the remaining wine and scrape up any browned bits.
Add the green onions, reserving 2 to 3 tbs for garnish.
Add any remaining spice mix, and cook until the liquid has reduced by ⅓.
Add the cream, lower the heat to medium-low, and simmer until reduced by another ⅓.
Meanwhile, spread the rolls with garlic butter and grill or toast them.
Add the shrimp to the tomato sauce and stir in the reduced cream, cilantro, and basil.
Simmer for 3 to 4 minutes, to finish cooking the shrimp. Stir in the remaining 1 tbs butter.
Garnish with reserved green onions, piling a generous portion of shrimp and sauce on the bottom of each of the rolls, topping with the buns. Serve immediately.
*For the garlic butter:
Slice tops of garlic heads and place them cut side up on a piece of foil.
Drizzle with olive oil and season with salt and pepper.
Enclose the garlic completely and roast for 1 hours, or until soft. Set aside to cool.
Squeeze the roasted garlic cloves into a mixing bowl. Discard the skins.
Add the ½ lbs unsalted butter, ½ cup mayo, pinch paprika, 1 tbs italian seasoning, 1 tbs chopped flat leaf parsley, 1 teas ground seas salt, 1 teas red chili flakes, ¼ cup grated parmesan cheese and combine thoroughly.
Refrigerate until ready to use.
Notes
This makes a huge batch of oh so worth it mouth watering sandwiches. Invite some friends over - or you're going to get fat on leftovers. Promise.* I cooked 1 lbs shrimp and 1 lbs chicken cut into bite sized pieces (cooked longer and checked for doneness) for these as other family members don't like shrimp.from: Guy Fieri Food