Finely chop a generous amount of parsley, garlic, and Fresno pepper by hand. Combine these in a bowl with oregano, salt, and pepper. Pour olive oil and red wine vinegar; stir until mixed. Let sit for 1 hour.

Peel and devein the shrimp, then toss with olive oil, garlic, honey, smoked paprika, salt, and pepper in a large bowl. Cover and refrigerate for 20 minutes.

Heat a grill pan over high heat for 3-5 minutes until ready. A drop of water should sizzle on contact.

Add marinated shrimp in a single layer. Cook 2-3 minutes on one side until opaque and marked. Flip and cook another 2-3 minutes.

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