The only thing you'll have to watch for is the salt. Use unsalted butter in place of solid shortening.
In my experience, except for making pie crust, unsalted butter and solid shortening are mostly interchangeable. And more often than not, I prefer the butter. It will give a richer flavor, but sometimes you don't want that and solid shortening is simply more appropriate. It really comes down to what you are making.
"Food is our common ground, a universal experience." - James Beard