For the sauce, heat orange juice in a small saucepan over medium-high heat until reduced to about ½ cup. Remove from heat and stir in remaining ingredients until evenly combined. Store in the refrigerator up to 3 days.
To prepare and marinate the shrimp, add 5 shrimp to each skewer, feeding skewer through the shrimp in two places to secure. In glass baking dish, combine 1 cup orange juice, ginger, cumin and salt. Place shrimp in marinade and turn to coat well. Cover dish and refrigerate for at least 3 hours (these can be marinated overnight if preferred).
About 15 minutes before serving, pour couscous into a small, dry saucepan on medium heat. Stir couscous constantly just until it begins to toast and turn a light golden brown, about 2 minutes. Add broth and remaining ½ cup orange juice and bring to a boil. Remove from heat, and let stand, covered, for 5 minutes. Add green onions, almonds and butter and stir to combine. Keep covered until ready to serve.
To prepare the shrimp, heat olive oil at medium-high heat in a pan large enough to accommodate all 4 shrimp skewers without any overlapping. Combine the panko breadcrumbs and cilantro and pour on a dinner plate or flat-bottomed dish. Dip each skewer of shrimp in the panko, turning to fully coat before placing in hot pan. Cook shrimp until pink, about 2-3 minutes on each side.
Serve shrimp on skewers over couscous and drizzle with Ginger Orange Sauce.