Add the shrimp to a large bowl. Pour Tony’s marinade over the shrimp and toss to coat .Cover the bowl with plastic wrap and place the bowl in the refrigerator for 30 minutes.
Preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray. Set aside.
Remove the shrimp from the refrigerator and add the shrimp to the prepared baking sheet using tongs. Sprinkle with 1 teaspoon of the Tony’s Original Creole Seasoning .Bake for 7-8 minutes or until pink and opaque. Remove from oven and let cool.
Once the shrimp are cool cut each shrimp in half and add to a food processor with the green onions. Pulse 3-4 times until just roughly chopped. If you don’t have a food processor just finely chop both the shrimp and onions.
Add the mayo, cream cheese, remaining 2 teaspoons of the Tony’s seasoning, parsley, garlic and cheese to the food processor and pulse 4-5 more times until mixture is well combined and finely chopped. Remove mixture to a large bowl and fold in the capers.
Remove phyllo cups from the freezer and place on a two large baking sheets or in two 24-countmini muffin tins. Add roughly one heaping teaspoonful to each cup. Sprinkle cups with sesame seeds and bake cups for 8 minutes, then turn the oven to broil and broil for 1 minute or until tops are just lightly browned. Keep a close watch on the oven so they don’t burn. Serve immediately with the spicy remoulade.