1. Saut� green onions in 3 tablespoons butter in a large skillet until tender. Add shrimp; cook over medium heat about 5 minutes, stirring occasionally. Remove shrimp with a slotted spoon; set aside.
2. Add cream cheese and milk to skillet; cook over low heat, stirring constantly, until cheese melts. Stir in Swiss cheese and wine. Add shrimp and cayenne pepper; cook just until heated, stirring constantly.
3. Pour into a lightly greased 1-1/2 quart casserole. Combine breadcrumbs and 2 tablespoons butter; sprinkle over casserole. Broil 6 inches from heat 1 to 2 minutes or until golden. Serve over rice.