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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