Tequila Lime Shrimp and Chicken

I served this as the main course for my Foodbuzz 24x24 party. The shrimp and chicken get such a nice flavor from the limes. The recipe is loosely based on Ina Garten's Tequila Lime Chicken, but since we don't have a grill and I wasn't interested in smoking out my guests using my cast iron grill pan, I decided to bake it instead. The chicken was so moist from the marinade, I will use it again to make fajitas, it would be amazing wrapped up in a tortilla.  My only issue is I overbought limes, they were 15 for a dollar at Foodarama.  Guess I can use them with the leftover tequila to make margaritas.

Tequila Lime Chicken and Shrimp

6 chicken breasts, halved
¼ cup canola oil
1 cup gold tequila
1 ½ cups freshly squeezed lime juice
1 cup freshly squeezed orange juice
1 fresh jalapeno pepper, seeded and minced
6 cloves garlic, minced
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 pounds shrimp, peeled and de-veined

Combine the tequila, lime juice, orange juice, jalapeno pepper, garlic, salt, and pepper in a large bowl. Reserve 2 cups of the tequila lime mixture and store in the refrigerator in a separate container. Add the chicken breasts to the large bowl. Cover and refrigerate overnight.

Preheat the oven to 450 degrees. Set the chicken in a greased large oven proof dish. Roast the chicken for 30 minutes, until browned and the chicken is cooked through. Let the chicken rest for 5 minutes. While the chicken is resting, roast the shrimp in a large ovenproof dish for 5 minutes, basting with reserved tequila lime sauce.

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