Finely chop fresh parsley, garlic cloves, and the Fresno pepper. In a medium-sized bowl, combine with dried oregano, salt, and fresh ground pepper.

Drizzle in extra virgin olive oil and red wine vinegar, stirring vigorously to combine into a chimichurri sauce. Allow it to sit for at least 1 hour.

Toss the peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and fresh pepper. Let them marinate for about 20 minutes.

Preheat a skillet or grill pan over high heat until it's hot. It'll take about 4-5 minutes for the pan to be ready.

Add the marinated shrimp in a single layer and sear for 2-3 minutes on one side. Flip and cook for another 2-3 minutes until fully cooked.

Transfer the shrimp to a serving dish and drizzle chimichurri sauce over the top, serving additional sauce on the side.