Mexican : Baja Tequila Shrimp Rolls with Tomatillo Sauce

• 1/2 pound tomatillos, husked, washed, and coarsely chopped
  
• 1 bunch cilantro, washed and large stems removed
  
• 1/4 cup olive oil
  
• Juice of 2 small limes
  
• 1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1 tablespoon brown sugar
  
• 2 cloves garlic, chopped
  
• Salt and pepper to taste
  

• 2 tablespoons sesame oil
  
• 1 pound large shrimp, peeled and deveined
  
• 1 clove garlic, minced
  
• Salt to taste
  
• 1/4 cup tequila
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• Juice of 1 small lime
  
• 1 (15-ounce) can black beans, drained
  
• 1/4 cup sour cream
  
• 2 teaspoons ground cumin
  
• 4 (10-inch) flour tortillas
  
• 1 small cucumber, peeled and thinly sliced
  
• 1 small red bell pepper, thinly sliced
  
• 1 small sweet onion, thinly sliced
  
• 1 large ripe avocado, peeled and thinly sliced
  
• 1/2 cup radish sprouts or alfalfa sprouts
  
• 1/2 cup crumbled skim-milk cheese (queso blanco) or shredded Monterrey Jack
  

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, Original TABASCO^® 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.