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.
Notes
For easy eating, I removed the shell at the tails. It’s your choice to keep the shell or not.
The broth may taste strong and tart at the end, but it’s how it should be. Once you are eating with the shrimps and the rice, everything will come together.