In a bowl, combine the olive oil, minced ginger, orange juice, lemon/lime juice, honey, garlic powder, salt, and pepper.

Add the shrimp to the citrus-ginger marinade, toss to coat, and let it sit for 10 minutes.

Heat a skillet over medium-high heat. Transfer the shrimp from the marinade into the hot pan (reserve the leftover liquid).

Cook the shrimp for 2 minutes on each side until just cooked through.

Pour the remaining marinade into the pan and let it bubble for 1 minute to reduce into a light citrus glaze.

Toss the shrimp in the glaze, garnish with fresh cilantro and lemon wedges, and serve.