Orange Ginger Shrimp Stir-Fry

1 pound peeled and deveined shrimp

2 tablespoons freshly squeezed orange juice

1 teaspoon minced garlic

1 teaspoon minced fresh ginger root

salt and ground black pepper, to taste

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 green bell pepper, diced

1 yellow summer squash, cut into 1/4-inch slices

1 cup chopped broccoli

½ cup diced onion

½ cup chopped carrot

orange, zested

¼ teaspoon cayenne pepper

1 ½ cups cooked rice

Stir shrimp, orange juice, garlic, and ginger together in bowl; season with salt and pepper. Refrigerate 15 minutes.

Heat 1 tablespoon vegetable oil and sesame oil in a wok or large skillet over medium-high heat. Remove shrimp from the marinade; cook and stir in the hot oil until opaque, about 2 minutes per side. Transfer shrimp to a plate.

Heat 1 tablespoon vegetable oil with the oil remaining in the wok. Cook and stir bell pepper, squash, broccoli, onion, carrot, orange zest, and cayenne pepper in the hot oil until the vegetables are tender, about 5 minutes. Return shrimp to the skillet, stir into the vegetable mixture, and continue cooking 1 minute more.

Serve over cooked rice.