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

INGREDIENTS

1 lb

Bacon, thin cut

1 tbsp

Bacon fat

medium sprigs Rosemary, fresh

2 tsp

Rosemary, fresh very fine

1/3 cup

Granulated sugar

1 tsp

Peppercorns, whole

2 tbsp

Olive oil, extra virgin

1/4 cup

Blue cheese

4 tbsp

Butter

1 1/2 cups

Port wine, sweet red

2 pounds 16-20 count Gulf shrimp, peeled, deveined and with tail left on