Place the tomatillos in a large bowl of warm water. Remove the husks. Arrange the tomatillos on a large baking sheet. Broil until the veg has blistered.
Peel the tomatillos and place them in a food processor. Add the onion and the garlic and blitz until smooth.
Pour into a saucepan and stir in the honey, vinegar, horseradish, Worchestershire sauce, and salt. Bring to a boil and reduce to a simmer. Cook until reduced by half.
Place the beans, garlic, tahini, and salt in a large food processor. Turn the food processor on and stream in the lemon juice. Continue to blitz until a smooth, spreadable dip forms.
Heat oil in a large skillet. Add the shrimp mixture and cook until the shrimp turns pink and the onions are translucent.
Slather toast with hummus. Top with the shrimp and onions, cucumber slices, and radish slices. Finish with dollops of green cocktail sauce