Finely chop fresh parsley, garlic, and Fresno pepper by hand. In a mixing bowl, combine the chopped ingredients with dried oregano, salt, and pepper. Gradually stir in extra virgin olive oil and red wine vinegar until well blended. Allow to sit at room temperature for at least 1 hour.

In a bowl, toss shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and marinate in the refrigerator for 20 minutes.

Preheat a grill pan over high heat. Once hot, arrange marinated shrimp in a single layer, sear for 2-3 minutes per side until plump and crispy.

Transfer cooked shrimp onto a serving dish and spoon chimichurri sauce generously over them. Serve extra sauce on the side.