Grilled Shrimp on Bruschetta with Fresh Tomato, Yellow Pepper & Coriander Relish

1 pkg.(8-10 oz. or 20 pieces) Shrimp (pre-seasoned & frozen) 1 large yellow (bell) pepper 1 tbsp. sesame oil 1 medium fresh jalapeno 1/2 handful of fresh coriander (cilantro) 1 medium vine-ripened tomato 5 oz. fat-free cream cheese, whipped 20 slices of Bruschetta (pre-packaged toasted Italian bread) Dash of sea salt & ground black pepper, to taste

99.5 calories per serving (4 hors d' oeuvres); 11.5 g Protein; low in fat, only 3.0 g total

Cook/grill frozen Shrimp according to package directions, but remove the tails. Set aside. For relish, seed and coarsely chop the yellow pepper. Heat the oil in a pan, add the pepper and cook, stirring occasionally, for approximately 8 minutes, until lightly colored and tender. While the peppers are sautéing, seed the jalapeno, dice and set aside. Dice tomato, set aside. Chop the fresh coriander, set aside. Transfer the cooked peppers into a food processor and process just until chopped. Add the jalapeno, tomato and coriander to the processor and process briefly, just to combine. Season with sea salt and ground black pepper, to taste. Place in small bowl and chill until ready to assemble hors d’oeuvres. On a serving platter, place Bruschetta and spread cream cheese on each slice. Lay a single shrimp on top and then put 1/4 - 1/2 tsp. of relish. Garnish platter with fresh parsley or position prepared hors d’oeuvres on a bed of Spring Mix.