Finely chop the fresh parsley, garlic, and Fresno pepper by hand. In a medium bowl, combine with dried oregano, salt, fresh ground pepper, red wine vinegar, and olive oil.

Allow the chimichurri sauce to sit for at least 1 hour at room temperature.

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

Heat a large skillet over high heat and add the marinated shrimp in a single layer. Sear the shrimp for 2-3 minutes on each side until cooked through.

Transfer the shrimp to a serving dish and spoon chimichurri sauce over the top. Serve immediately.