Combine 1 tablespoon olive oil, TABASCO® Green Sauce, garlic, cumin and salt in medium bowl. Add shrimp; toss to mix well. Let stand at least 15 minutes.
Heat remaining tablespoon oil in 12-inch skillet over medium heat. Add onion; cook about 5 minutes until tender-crisp, stirring occasionally. Remove onion to bowl. Increase heat to medium-high; add shrimp. Cook shrimp 3 to 5 minutes until pink and cooked through, stirring occasionally. Remove to bowl with onion. Stir in cherry tomatoes, olives, and cilantro.
To serve, spoon shrimp mixture onto each flour tortilla. Roll up.
Makes 6 servings.
*To warm tortillas: Heat oven to 350°F. Wrap stack of tortillas in foil; place in oven. Heat about 15 minutes.