Finely chop fresh parsley, garlic, and Fresno pepper. In a bowl, combine with dried oregano, salt, and pepper until evenly distributed.

Incorporate extra virgin olive oil and red wine vinegar to the herb mixture, stirring well to create a zesty sauce. Let it sit for at least an hour.

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

Preheat a grill pan or skillet over high heat. Cook the marinated shrimp in a single layer for 2-3 minutes on each side until opaque.

Transfer cooked shrimp to a serving dish and spoon the chimichurri sauce over it, serving extra sauce alongside.