Rinse and drain shrimp. Pour olive oil into a 10- to 12-inch frying pan over high heat; when hot, add shrimp and garlic. Stir often until shrimp are opaque in center (cut to test), about 3 minutes. Spoon golden spiced squash onto plates. Top each portion with 2 tablespoons plain nonfat or regular yogurt, shrimp, and 1 1/2 teaspoons each finely chopped fresh cilantro and chopped fresh dill.