• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon onion powder
• salt and pepper to taste

Cilantro Sauce:

• 1/4 cup Greek yogurt
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice

Combine all ingredients for cilantro sauce and set aside.  In a medium bowl, combine 1 tablespoon oil, garlic, cumin, chili powder, onion powder, salt and pepper.  Add shrimp and toss to coat.  Cover and refrigerate for 15 minutes or up to 24 hours.  Heat remaining oil in a large skillet over medium-high heat.  Cook shrimp until cooked through, about 5 minutes.  Serve with cilantro sauce.