Finely chop the flat-leaf parsley, fresh garlic, and Fresno pepper on a cutting board. In a mixing bowl, combine the chopped ingredients with dried oregano, salt, and pepper. Drizzle in extra virgin olive oil and red wine vinegar, stir well, and let sit for at least one hour.

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

Heat a skillet over high heat until hot enough that a drop of water sizzles upon contact.

Add marinated shrimp in a single layer, cooking for 2-3 minutes on each side until fully cooked and charred.

Transfer the shrimp to a serving dish, spoon chimichurri sauce over, and serve.