Bacon-Wrapped Gulf Shrimp with Blue Cheese Butter and Port Reduction



Port Reduction:
1 ½ cups sweet red port wine
⅓ cup granulated sugar
1 teaspoon whole peppercorns
2 medium sprigs fresh rosemary

Blue Cheese Butter:
4 tablespoons butter, softened
¼ cup blue cheese, crumbled (or use Stilton as used in the original recipe if available)
2 teaspoons fresh rosemary, chopped very fine
1 tablespoon bacon fat

Wrapped Shrimp:
1 pound thin cut bacon (16 slices per pound or one ounce each slice)
2 pounds 16-20 count Gulf shrimp, peeled, deveined and with tail left on
2 tablespoon extra virgin olive oil