Pat shrimp dry with a paper towel then sprinkle with creole seasoning.
Heat olive oil in a large skillet, melt butter and saute shrimp for 1-1/2 minutes per side until no longer pink.
Turn heat to low and stir in barbecue sauce and lemon juice; cook 2 minutes more.
Heat red beans and rice and divide between 4 heated pasta bowls.
Top with shrimp and scatter with fresh parsley.
Serve with fresh cut lemon wedges, if desired.
*Frozen shrimp are often on sale and very economical.