Finely chop parsley, garlic, and Fresno pepper by hand. In a bowl, combine these with oregano, salt, and pepper.

Gradually stir in olive oil and vinegar. Let sit for at least 1 hour.

Peel and devein shrimp. In a bowl, toss shrimp with olive oil, garlic, honey, paprika, salt, and pepper.

Refrigerate for about 20 minutes for flavors to infuse.

Heat skillet over high heat. Add marinated shrimp in a single layer and cook for 2-3 minutes on each side.

Transfer cooked shrimp to a serving dish. Drizzle chimichurri over shrimp and toss to coat. Serve remaining chimichurri on the side.