Finely chop fresh parsley, minced garlic, and diced Fresno pepper. Combine with dried oregano, salt, and pepper in a mixing bowl. Drizzle in extra virgin olive oil and red wine vinegar, stirring gently. Let the chimichurri rest for at least 1 hour.

Mix in the remaining olive oil and red wine vinegar into the chimichurri, ensuring a balanced consistency.

In a separate bowl, coat peeled and deveined shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Toss to coat evenly. Cover and refrigerate for 20 minutes.

Heat a skillet over high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes until opaque. Flip and cook for another 2-3 minutes until bright pink and firm.

Transfer cooked shrimp to a serving dish and drizzle with chimichurri sauce, serving with additional sauce on the side.