Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton | Louisiana Kitchen & Culture

Ingredients

• 2 cups Ruby Port (500 ml)
• 1/2 cup superfine granulated sugar
• 1½ teaspoons whole black peppercorns
• 2 fresh Rosemary Sprigs
• 1 lb. unsalted sweet cream butter
• 1 cup Stilton Blue cheese, crumbled
• 1/2 cup crisp bacon, chopped fine
• 1 sprig Rosemary, chopped fine
• 4 thin crosswise slices Applewood-smoked bacon (1/4 lb), cut into thirds
• 16 Wild Caught (10/15 Count) Louisiana Shrimp
• 1 tablespoon extra-virgin olive oil