Instructions: Bake shrimp in preheated 350-degree oven until barely firm, about 2 minutes. Remove and cool slightly. Mix goat cheese, cream cheese, garlic, cream and 1/2 of cilantro together and season with salt and pepper. Pipe cheese mixture onto butterflied part of each shrimp with a pastry bag or spread on thickly with a knife. Increase oven temperature to 400 degrees and bake stuffed shrimp about 3 minutes or until opaque. Meanwhile, heat olive oil in a skillet and cook tomatoes covered until their juice is exuded, about 5 minutes. Add remaining cilantro, jalapeno, salt, pepper and lime juice to taste. Cook uncovered until moisture has almost evaporated, leaving just enough for a runny texture. Spoon tomato coulis onto warm plates and serve stuffed shrimp on top.

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