Finely chop fresh parsley, garlic, and Fresno pepper. In a bowl, combine these with dried oregano, salt, and fresh ground pepper. Slowly mix in olive oil and red wine vinegar. Let sit at room temperature for at least 1 hour.

Peel and devein jumbo shrimp. In a separate bowl, toss shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Let marinate for 20 minutes.

Preheat a skillet over high heat for about 3-4 minutes. Add olive oil, swirling it to coat. Ensure the oil shimmers but does not smoke.

Carefully place the marinated shrimp in the skillet in a single layer. Sear for 2-3 minutes on each side until opaque and slightly charred.

Transfer the shrimp onto a serving dish and coat generously with the chimichurri sauce. Drizzle any remaining sauce on top.