SHRIMP Pouches: Mix cream cheese, bread crumbs, coriander and mustard.
STACK phyllo sheets; cut into 4-1/2-inch squares. Cover with plastic wrap and a damp towel until ready to use. Remove 2 phyllo squares; stack with top square angled over bottom square to resemble an 8-pointed star. Brush lightly with oil. Spoon about 1-1/2 Tbsp. cream cheese mixture onto center of star; top with 1 shrimp, tail-end up. Wrap phyllo around shrimp to make pouch, with shrimp tail sticking out. Place in parchment paper-lined sheet pan. Repeat to make 48 pouches (or to make 8 pouches for trial recipe).
BAKE in 350ºF convection oven 10 min. or until golden brown.
CURRIED Tzatziki Sauce: Mix all ingredients except tomatoes.
FOR each serving: Spoon 4 dollops of Curried Tzatziki Sauce (about 1 Tbsp. each) onto plate; top each with 1 Shrimp Pouch. Sprinkle evenly with 1 tsp. tomatoes.