Begin by finely chopping fresh parsley, garlic, and Fresno pepper by hand. Combine with dried oregano, salt, and fresh ground pepper in a bowl. Drizzle in olive oil and vinegar, stirring until mixed. Let sit for at least 1 hour.

Peel and devein the shrimp. In a bowl, add olive oil, minced garlic, honey, smoked paprika, salt, and fresh ground pepper to the shrimp. Mix thoroughly and refrigerate for about 20 minutes.

Preheat a grill or sauté pan over high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.

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