Let stand at room temperature for 20 minutes. Heat oil in a wide nonstick frying pan over medium-high heat. Add peppers and onion. Remove vegetables and keep warm. Return vegetables to pan, stirring to mix with shrimp.
Spoon shrimp mixture into tortillas, top with yogurt, and roll up.
Thaw shrimp, if frozen. Cut large shrimp in half. Combine macaroni, shrimp, cauliflower, celery, parsley and pickle. Serve on salad greens. Shell shrimp, de-vein if necessary.