Combine all ingredients for Tomatillo Sauce in a food processor container and process until finely chopped. Cover and refrigerate until ready to serve.
To make shrimp rolls, heat sesame oil in a large skillet over medium heat. Add shrimp, garlic, and salt to taste and cook 2 to 3 minutes, until shrimp start to turn pink. Add tequila, TABASCO® Original Red Sauce, and lime juice. Cook 2 to 3 minutes longer or until shrimp are done and liquid is reduced; set aside.
Combine black beans, sour cream, cumin, and salt to taste in food processor container; process until smooth. Spread a spoonful of bean mixture down middle of each tortilla. Arrange shrimp on beans and top with cucumber, bell pepper, onion, avocado, sprouts, and cheese. Roll up tortillas and serve immediately.
Makes 4 servings.
Submitted by Firefighter Leroy Fernandez, Park City Fire Department, Utah, winner of the America's "Hottest" Firefighting Cook in the third national TABASCO® Cook & Ladder® Competition.