Thibodeaux Shrimp

Ingredients:

1/4 cup water 1/4 cup granulated sugar 3/4 cup yellow mustard 2 tablespoons apple cider vinegar 1 cup light corn syrup 2 teaspoons garlic powder 2 teaspoons onion powder 1 teaspoon turmeric 1 teaspoon cayenne pepper 1 tablespoon cornstarch 16 large shrimp (16-20 per pound), peeled down to first segment, deveined and cut halfway through 1/4 cup prepared horseradish 8 bacon slices, cut in half 1 teaspoon chopped green onion, garnish (optional) 1 teaspoon chopped Italian parsley, garnish (optional)

Instructions:

In a saucepan, combine water, sugar, mustard, apple cider vinegar, corn syrup, garlic powder, onion powder, turmeric and cayenne pepper. Simmer, stirring frequently, for 30 minutes. Dissolve cornstarch in 1 tablespoon water and add to mixture, stirring well to combine.
Meanwhile, preheat the oven to 350 degrees. Fill shrimp with horseradish, wrap a half slice of bacon around the shrimp to hold the filling and secure with a toothpick. Bake 25 minutes.
Pour sauce on a plate. Place shrimp around the sauce and garnish with green onions and chopped parsley.