Q: I'd like the recipe for the horseradish-stuffed, bacon-wrapped shrimp appetizer from Front Page News on Crescent Avenue in Midtown. Also, I'd like to know if they partially fry the bacon first or just wrap it raw around the shrimp?

-- Calvin Green, Atlanta

A: Thibodeaux Shrimp, one of Front Page News' most popular appetizers, has been a fixture on the menu. Black tiger shrimp are stuffed with horseradish, wrapped in bacon and served with a tangy mustard barbecue sauce for a Cajun kick. The bacon is cooked at the same time as the shrimp. If you need to crisp it up, quickly place the pan under the broiler for a few seconds after cooking. This is a perfect holiday appetizer.

-- Jeanne Besser, for the Journal-Constitution

APPETIZER

Thibodeaux Shrimp

Makes 8 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

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)

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.

Per serving: 183 calories (percent of calories from fat, 22), 14 grams protein, 22 grams carbohydrates, 1 gram fiber, 5 grams fat, 92 milligrams cholesterol, 359 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

E-mail: menu@ajc.com. Fax: 404-526-5509.