Peel and vein the shrimp. Slice along the backside as far down as possible with out it falling apart. Lay shrimp flat on their backs. Separate the Asadero chee se, two slices at a time, and cut into 1 cm rectangles. Place a piece of cheese and a basil leaf in the middle of the shrimp and fold over. Wrap with a strip of bacon, overlapping each wrap and secure with a toothpick. Grill on a hot gri ll until bacon is cooked. (You could also pan broil).