2 tablespoons olive oil
1 onion, thinly sliced
3 cloves garlic, minced
4 green onions, thinly sliced
2 teaspoons authentic taco seasoning
Jalapeno peppers, seeded and minced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
3 tablespoons mayonnaise
1/2 teaspoon salt and pepper
2 (14 ounce) cans whole peeled tomatoes
1 2/3 cups fine red wine
In a large saucepan, heat olive oil over medium heat. Stir in onion, garlic and green onions. Cook, stirring occasionally, for 7 to 8 minutes. Remove from heat. Add seasoning and chili powder; stir in tomatillos, parsley, mayonnaise, salt and pepper. Remove from heat. Cover and refrigerate at least 2 hours.
Preheat an outdoor grill for high heat and lightly oil grate. Heat oil in a medium bowl over medium heat. Add shrimp and cook for 20 minutes.