Finely chop parsley, garlic, and Fresno pepper if using. Combine in a medium bowl with oregano, salt, and pepper.

Pour in olive oil and red wine vinegar into the bowl. Stir thoroughly and let sit at room temperature for at least 1 hour.

Peel and devein the shrimp. Place in a bowl and drizzle with olive oil, garlic, honey, smoked paprika, salt, and pepper. Toss to coat and marinate in the refrigerator for 20 minutes.

Heat a large non-stick skillet over high heat. Add shrimp in a single layer and cook for 2-3 minutes on one side until opaque and caramelized. Flip and cook on the other side until done.

Transfer shrimp to a serving dish and drizzle with chimichurri sauce. Toss to coat and serve remaining sauce on the side.