Finely chop fresh parsley, garlic, and Fresno pepper in a bowl. Add oregano, salt, and black pepper. Drizzle with olive oil and vinegar, stirring to combine. Let sit for at least 1 hour.

Peel and devein the shrimp, then toss with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Marinate for 20 minutes.

Heat a sauté pan over medium-high heat until hot but not smoking. Lightly oil the surface.

Cook shrimp in a single layer for 2-3 minutes until golden brown. Flip and cook for another 2-3 minutes until fully cooked.

Transfer shrimp to a serving dish and coat with chimichurri sauce. Serve with remaining chimichurri on the side.