Finely chop the fresh parsley, garlic, and Fresno pepper. In a medium bowl, combine with dried oregano, salt, and pepper. Drizzle in olive oil and vinegar, stirring gently. Let sit for at least 1 hour.

Prepare the shrimp by peeling and deveining. In a large mixing bowl, combine shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Toss to coat and marinate for 20 minutes.

Preheat a large saucepan over high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes on each side until opaque and slightly charred.

Transfer cooked shrimp to a serving dish. Drizzle chimichurri sauce over shrimp, tossing gently to coat. Serve with extra chimichurri sauce on the side.