Port Reduction

For the Port Reduction, bring Port, superfine sugar, peppercorns, and Rosemary to a simmer in a 2-quart saucepan over moderately low heat, stirring until sugar is dissolved.
Remove from heat, then carefully ignite Port with a kitchen match, letting flames die down (this will take a few minutes).
Simmer over moderately low heat until sauce is thickened and reduced to about 1/2 cup, about 15 minutes.
Transfer to a bowl and cool. Set aside.

Stilton Butter
For the stilton Butter whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly. Set aside.
NOTE: The butter can be used immediately, or you may create various shapes by using parchment paper or a pastry bag with your favorite "frosting" tips. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer. To Roll in Parchment Paper: Lay one 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom of paper, and then fold over to cover butter completely; use hands to shape into a cylindrical form. Once it’s shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.
Shrimp

For Shrimp: Heat a 12-inch heavy skillet over moderate heat, then cook bacon until some fat has rendered and edges of bacon start to brown, about 1 1/2 minutes per side. Transfer bacon to paper towels to drain.
Pat shrimp dry and season with salt and pepper. When bacon is cool enough to handle, wrap a piece of bacon around each shrimp and pierce shrimp with a wooden pick to secure.
Heat olive oil in cleaned skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until bacon is browned and shrimp are opaque, about 5 minutes total, take skillet of the heat add the stilton butter and agitate the skillet to coat shrimp with the butter.
Transfer to a plate and serve with Port reduction for dipping.