Finely chop the fresh parsley, garlic, and Fresno pepper. Add dried oregano, salt, and fresh ground pepper, mixing well.

Stir in olive oil and red wine vinegar to form the chimichurri sauce.

Let the chimichurri sit for at least one hour at room temperature.

Peel and devein the jumbo shrimp. Toss them with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Let marinate for 20 minutes.

Preheat a skillet over high heat, adding olive oil when ready.

Add marinated shrimp in a single layer, cooking for 2-3 minutes on one side, then flip and cook another 2-3 minutes until opaque.

Transfer shrimp to a serving dish and coat with chimichurri sauce.