Peel shrimp, leaving tails intact; devein, if desired.
Combine orange juice and 2 tablespoons garlic in a shallow dish or large heavy-duty zip-top plastic bag; add shrimp. Cover or seal, and chill 2 hours, turning occasionally. Drain.
Sauté remaining 2 tablespoons garlic in hot oil in a large skillet until tender; add shrimp, and sauté 3 to 5 minutes or just until shrimp turn pink. Remove from heat. Sprinkle with salt and pepper. Serve with Cranberry-Citrus Salsa. Garnish, if desired.