Shrimp Escabeche with Blood Orange Mojo

Name: Shrimp Escabeche with Blood Orange Mojo
Ingredients: 2 cups freshly squeezed blood orange juice or other orange juice; 1 cup fresh lemon juice; 3 large garlic cloves, minced, divided; Pinch of salt; 1 /2 teaspoon dried crushed red pepper; 2 pounds cooked deveined peeled shrimp, cut into 1/2-inch pieces; 2 cups chopped red bell pepper; 1 1/2 cups chopped celery; 1 cup chopped red onion; 1 /2 cup chopped fresh cilantro; 1 /4 cup olive oil; Additional olive oil (optional); Lemon wedges; Tortilla chilps or pita chips