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Cleo's Famous Creole Pepper Shrimp Scampi

16 jumbo prawns, peeled and de-veined
4 tablespoons unsalted butter
3 tablespoons Maison Louisianne Creole Pepper Sauce
1/4 cup fresh squeezed lemon juice
1 tablespoon chopped parsley
Coarsely ground black pepper

Lay the peeled prawns on a plate; salt and pepper lightly on both sides. 

Melt the butter in a large sauté pan over medium heat. Stir in Maison Louisianne Creole Pepper Sauce;  add prawns.  Cook 2 minutes. 

The prawns will curl and begin to turn opaque. 

Flip the prawns and add the lemon juice.  Continue cooking for another 2 minutes. 

Place prawns on a bed of rice* on either individual plates or a large serving platter.

Return the sauce to heat to reduce for 3 to 4 minutes. 

Remove from heat and drizzle over prawns and rice. 

Garnish with chopped parsley.  Serve. 

Serves 4.  Approximate preparation time:  20 minutes.

*These prawns are best served over basmati or texmati rice, prepared simply without spices, but any rice will do.  My absolute favorite rice is a boxed rice:  Konriko Wild Pecan Rice - use this one if you can find it.