Finely chop fresh parsley, garlic, and Fresno pepper by hand. In a mixing bowl, combine these ingredients with oregano, salt, and black pepper. Drizzle in extra virgin olive oil and red wine vinegar, stirring until well blended. Allow the sauce to sit for at least 1 hour at room temperature.

While the chimichurri sauce sits, peel and devein the jumbo shrimp. In a separate bowl, mix the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and black pepper. Toss gently to coat all the shrimp evenly and let them marinate in the refrigerator for 20 minutes.

Preheat a grill pan or a well-seasoned saucepan over high heat. Add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, flipping only when they’ve turned opaque and developed a golden brown crust.

Once cooked, transfer the shrimp to a serving dish and spoon the chimichurri sauce over the shrimp. Serve any remaining sauce on the side.