Prepare the Poblano
Place poblano chile on mediumlow heat grill, or on a baking sheet in a 450ºF oven. Listen for popping sounds, after about 5 minutes (on the grill), or about 10 minutes (oven).
Turn the peppers so that all sides are charred.
Once black and blistered on all sides, place chiles in a large bowl and cover with plastic wrap (or place in a plastic bag, then seal). Allow peppers to 'steam' under wrap for about 10 minutes.
Run the chiles under cool water, and peel the charred skin.
Remove stem and seeds/membrane; slice chile into fine slivers.
Inside of each butterflied shrimp, place 56 slivers of poblano; wrap each stuffed shrimp with a piece of bacon and affix with a toothpick.
Brush each wrapped shrimp with Stubb's Sweet Heat Bar-B-Q Sauce
Over a medium high flame, cook shrimp for about 3 minutes per side, basting with more sauce along the way.
Remove the toothpicks.
Serve on a platter with sliced lemon, lime and sweet peppers, if desired. These also taste wonderful dipped in queso.