Begin by finely chopping fresh parsley, garlic, and Fresno pepper. In a medium bowl, combine with dried oregano, kosher salt, and freshly ground pepper.

Stir in extra virgin olive oil and red wine vinegar into the herb mixture. Let the chimichurri sit for at least 1 hour.

Toss the shrimp in a large mixing bowl with additional olive oil, minced garlic, honey, smoked paprika, kosher salt, and freshly ground pepper. Marinate for about 20 minutes.

Heat a grill pan or skillet over high heat. Add marinated shrimp in a single layer and cook each side for 2–3 minutes.

Transfer cooked shrimp to a serving dish and drizzle chimichurri sauce over, tossing gently to coat.