Skillet Shrimp Fajitas

1 cup plain Greek-style yogurt
1/2 bunch chopped cilantro
7 inch tortillas (approx. 8-10)
1/4 Cup EVOO
1 onion, sliced
Salt/Pepper
14.5 oz. can diced tomatoes; drained
4 cloves chopped garlic
1/2 tsp. crushed red pepper
1 lb. large shrimp - peeled, deveined, & tails removed

Preheat oven to 350 degrees.  In a small bowl, stir yogurt and 1/2 of chopped cilantro.  Wrap the tortillas in foil and heat in the oven for 15 minutes.

In a large nonstick skillet, heat 2 Tblsp EVOO over medium-high heat; add the onion and 1/2 of the chopped garlic; season with salt & pepper and cook until browned (approx. 10 minutes).  Add the tomatoes and increase the heat until the liquid evaporates.  Transfer to a bowl.

In the same skillet, add the remaining EVOO and garlic.  Add the crushed red pepper and cook for 1 minute.  Add the shrimp and season with salt/pepper and cook until just pink and opaque (3-5 minutes).  Stir in some of the remaining chopped cilantro, saving some for sprinking on top of fajitas.

On warmed tortilla, spread yogurt mixture & top with shrimp, onion mixutre, & sprinkle with reserved cilantro.

*Sometimes we change this up and add fresh lemon zest in the yogurt mixture and squeeze fresh lemon juice over the shrimp fajitas.

**Original recipe courtesy of Everyday with Rachael Ray Menu Planner April, 2010