Combine the clementine sections and juice, ginger, garlic, and shrimp in a bowl. Toss to coat the shrimp. Cover and set aside.
Heat oil in a large skillet over medium-high heat. Remove the shrimp from the marinade, and reserve marinade in the bowl. Place shrimp in the hot skillet, and saute for 2-3 minutes per side until they turn pink.
Remove the cooked shrimp from the pan and place on a platter covered loosely with foil to keep warm.
Pour the reserved marinade, with orange sections, into the skillet, increase heat to high, and boil until the marinade has reduced by half, about 30 seconds.
Turn off heat and stir in cilantro, scallions, and shrimp. Season with salt & pepper to taste and serve warm over brown rice.