In medium bowl, combine ½ the minced garlic, ¼ teaspoon dried oregano, 2 tablespoons olive oil, and shrimps. Season with salt and pepper. Cover with plastic wrap and marinate in the fridge for 15 – 30 minutes.

In a small bowl, combine ½ teaspoon dried oregano and the juices. Season with salt and pepper.

In a medium skillet over medium-high heat, add ½ tablespoon olive oil. Add the rest of the garlic and sauté for 30 seconds. Add the juice mixture and chicken broth. Bring to a boil and cook for 2 more minutes. Place the shrimps in a single layer in the broth. Cook until pink and cook through, about 2 – 4 minutes. Sprinkle with cilantro. Serve immediately in the skillet or transfer to a plate. Serve with hot steamed rice.