Finely chop the parsley, garlic, and Fresno pepper by hand, ensuring each ingredient is well combined for vibrant flavor. In a bowl, mix these freshly chopped ingredients with oregano, salt, pepper, olive oil, and red wine vinegar. Allow the mixture to sit for at least 1 hour at room temperature to let the flavors meld beautifully.

While the chimichurri is resting, start preparing the shrimp. Peel and devein the jumbo shrimp. In a bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and fresh ground pepper. Let them marinate for about 20 minutes.

Heat a large skillet over high heat. Once hot, add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until they turn opaque.

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