Finely chop parsley, garlic, and Fresno pepper by hand. Combine with oregano, salt, and pepper, then stir in olive oil and red wine vinegar. Let sauce sit for 1-2 hours.

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

Heat skillet over high heat and add shrimp in a single layer. Cook for 2-3 minutes each side until opaque and golden.

Transfer cooked shrimp to a dish and drizzle chimichurri over. Toss to coat and serve.