Finely chop the parsley, garlic, and Fresno pepper and mix with oregano, salt, and pepper in a bowl to prepare chimichurri sauce.

Stir in extra virgin olive oil and red wine vinegar, then let the chimichurri sauce sit at room temperature for at least 1 hour.

Mix shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for about 20 minutes.

Preheat skillet over high heat until hot enough to sear the shrimp.

Sear the marinated shrimp for 2-3 minutes on each side until fully cooked.

Transfer shrimp to a serving dish, drizzle with chimichurri sauce, toss gently, and serve.