Finely chop fresh parsley, garlic, and Fresno pepper, then combine with dried oregano, salt, and ground pepper in a bowl. Gradually stir in olive oil and red wine vinegar.

Cover the chimichurri sauce and let it sit for at least 1 hour.

Peel and devein jumbo shrimp, then toss with olive oil, minced garlic, honey, smoked paprika, salt, and pepper in a mixing bowl. Cover and refrigerate for about 20 minutes.

Preheat the grill pan over high heat until hot. Add marinated shrimp in a single layer and cook for 2-3 minutes per side.

Transfer the cooked shrimp to a serving dish and spoon chimichurri sauce generously over them.

Serve additional chimichurri in a ramekin on the side.