Finely chop fresh parsley, minced garlic, and Fresno pepper. Combine in a bowl with dried oregano, salt, and pepper. Set aside to meld.

Pour extra virgin olive oil and red wine vinegar into the chimichurri mixture. Stir thoroughly and let rest at room temperature for 1 hour.

Toss shrimp in a bowl with olive oil, garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes.

Heat grill pan over high heat. Coat with olive oil before adding shrimp for a perfect sear.

Cook the marinated shrimp in a single layer for 2-3 minutes on one side until opaque and golden. Flip and cook for another 2-3 minutes until fully cooked.

Transfer cooked shrimp to a serving dish and spoon chimichurri sauce generously over top. Serve remaining chimichurri on the side.