Shrimp and Vegetable Stir Fry

1/4 cup orange juice
3 T soy sauce
2 garlic cloves, minced
1 t grated ginger
1 pound uncooked shrimp
1 T olive oil
1 package frozen stir fry vegetables
1/2 cup chicken broth
1 T cornstarch

In medium bowl, whisk together orange juice, soy sauce, garlic and ginger until combined.  Add shrimp, cover, and refrigerate 30 minutes.
Heat oil in large skillet over high heat.  Add vegetables and cook 5 minutes.  Remove shrimp from marinade with slotted spoon and add to skillet.  Cook 2-3 minutes, tossing occasionally, or until partially cooked.
Stir together marinade, broth and cornstarch.  Add to skillet and heat to boiling.  Cook 1 minute, or until sauce thickens and shrimp is cooked through.  Serve over rice and sprinkle with sliced green onions, if desired.