1 lb. med shrimp
1 c. lightly packed cilantro
1 clove garlic, minced
1/3 c. lime juice
4 to 6 flour tortillas
1 tbsp. salad oil
2 lg. green peppers, stemmed, seeded and thinly sliced
1 lg. onion, thinly sliced
1/2 c. plain nonfat yogurt
Bottled green salsa

Stir together shrimp cilantro, garlic and lime juice. Let stand at room temperature 20 minutes.

Meanwhile, wrap tortillas in foil and place in 350 degree oven until hot. Heat oil in skillet; add peppers and onion. Cook, stirring occasionally until slightly limp. Remove and keep warm. Add shrimp to skillet, increase heat to high and cook, stirring often, until shrimp are done (about 3 minutes). Return other ingredients to pan. Add lime mixture. Spoon into tortillas; top with yogurt and roll up. Enjoy!