Cooking on the Fly: my lime chicken & shrimp recipe

As I promised the other day, here's the instructions for how to make one of my favorite meals, lime chicken & shrimp. It's just about the only thing that I can make that tastes halfway decent, although I unfortunately have no written down the exact proportion so if you try this it'll have to be on the fly (at the same time, though, it's hard to get wrong). Here's what you'll need to make it for at least two people;

• Chicken (boneless breasts are best)

• Peeled & cleaned shrimp (as many as desired)

• Olive oil

• 10-15 limes or a bottle of non-concentrated lime juice

• Basil

• Oregano

• A bowl large enough to hold all the chicken and shrimp

• An oven

• About 2 hours

Add about 3/4 of a cup olive oil, the juice squeezed from the limes (or the equivalent of about 1 cup of lime juice), the basil, and the oregano into the bowl. Mix it around a bit and then add the chicken and shrimp, making sure that as much of the food is covered by the mix as possible. From here on out, all the chicken and shrimp just have to soak up the mix, so you'll want to turn over the pieces of chicken/move the shrimp around every half hour or so to make sure they take up the mix evenly. For those who really like a strong lime taste, leave it for about two hours. For those who like a less-strong lime taste, between an hour and an hour and a half is probably sufficient. (Also, don't be alarmed if the shrimp start changing color; they'll "cook" in the acids of the lime juice.) When you're getting ready to take the chicken out, set the oven to about 350 degrees, then placing the chicken on a drip pan (although a large cookie sheet will do). Cook it until it is no longer pink inside or oozing pink fluid, and put the shrimp in when you'll almost ready to take the chicken out as they cook fast and dry out easily. When everything looks like it's been cooked through sufficiently, take it out and enjoy. It's usually best with some kind of chicken-flavored rice as a side.

Like I said, the above recipe isn't exact, but then again it doesn't have to be; you can play around with it to favor the tastes you like and just so long as you know when a chicken is cooked through, it's difficult to get wrong. I wish I had a picture to show you the finished product, but it's just so good that I never have time to snap a shot before it's gone. If you end up trying it, let me know how it works for you.