• 2 cups Ruby Port (500 ml)
• 1/2 cup superfine granulated sugar
• 1½ teaspoons whole black peppercorns
• 2 fresh Rosemary Sprigs

For the Stilton Butter

• 1 lb. unsalted sweet cream butter
• 1 cup Stilton Blue cheese, crumbled
• 1/2 cup crisp bacon, chopped fine
• 1 sprig Rosemary, chopped fine

For the Shrimp

• 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
• 6 oz Stilton Butter 
• 1 recipe Port Reduction

Bacon-Wrapped Gulf Shrimp with Rosemary and Stilton

Click image to enlarge

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 teaspoons white wine vinegar
• 1 tablespoon fresh parsely, chopped
• 1 tablespoon green oinons, chopped
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Tabasco Sauce
• 3 tablespoons crumbled blue cheese
• salt and freshly ground pepper to taste

Note: This is a perfect dip for tailgate  and football parties. This recipe is easy to increase without fuss.

Blue Cheese Dip

Click image to enlarge

• 1 very crisp head iceberg lettuce
• 2 whole small skinless and boneless chicken breasts, trimmed of all fat
• 2 tablespoons Cajun seasoning mix
• 3/4 cup blue cheese dressing (store-bought or home-made)
• 1 tablespoon finely chopped parsley, for serving
• Lemon wedges, for serving

Shrimp as alternative

• 1 very crisp head of iceberg lettuce
• 1 pound 25/30 shrimp, peeled
• 1 tablespoon liquid crab boil (optional, if boiling shrimp)
• 4 tablespoons Kosher or sea salt
• 3/4 cup blue cheese dressing (store-bought or home-made)
• 1 tablespoon finely chopped parsley, for serving
• Lemon wedges, for serving

Note: This salad dish can be prepared with either shrimp or chicken - your choice. The ingredients are nearly the same.