Shrimp Stuffed with Goat Cheese on Tomato-Basil Jam

Remove the shells from the shrimp, leaving the tails attached. Devein the shrimp and then butterfly them by slicing down the curve, cutting them almost all the way through. Flatten slightly and place on a baking sheet lined with aluminum foil and sprayed with cooking spray.

Mix the goat cheese, cream cheese, garlic, basil, cream and salt and pepper together. Set aside.

To make the jam, heat the olive oil in a sauté pan or skillet over medium heat and cook the tomatoes, covered, for 5 minutes. Add the basil and chile, raise the heat to medium-high and cook uncovered until all the moisture has evaporated, stirring frequently. The mixture should be the consistency of jam. Add the lime juice and salt and pepper to taste and keep the jam warm while finishing the shrimp.

Heat the oven to 350°F. Place the shrimp in the oven for 3 minutes. Remove them and raise the oven to 400°F. Using a pastry bag and a large star tip, pipe the cheese mixture into the back (cut side) of the flattened shrimp and bake an additional 3 minutes. Turn on the broiler and slightly brown the cheese.

To serve, spoon the jam onto plates and arrange the shrimp on top.