Season the raw shrimp with the salt, pepper, and cayenne to taste. Melt butter in a skillet and when it foams, add the shrimp. Cook, tossing, only until shrimp are uniformly pink. Add 2 cups of hot Creole sauce and serve immediately over a bed of steamed rice. Garnish with scallions and/or parsley. Serve with French bread and butter, and put a bottle of hot sauce on the table.