Finely chop fresh parsley, garlic, and Fresno pepper. In a medium bowl, combine chopped ingredients with dried oregano, salt, and pepper. Drizzle in olive oil and red wine vinegar, stirring well. Let sit for at least 1 hour.

Peel and devein the jumbo shrimp. In a large bowl, toss the shrimp with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes.

Heat a large skillet over high heat until sizzling hot. Ensure proper heat for searing.

Place marinated shrimp in a single layer. Cook for 2-3 minutes on one side until pink and opaque, then flip and cook for 2-3 more minutes.

Remove shrimp and transfer to a serving dish. Drizzle with chimichurri sauce and serve remaining sauce on the side.