Finely chop fresh parsley, garlic, and Fresno pepper. In a bowl, combine with oregano, salt, and fresh ground pepper. Drizzle in olive oil and vinegar, stirring until incorporated. Let it sit for at least 1 hour.

Peel and devein your shrimp, then toss with olive oil, minced garlic, honey, smoked paprika, salt, and pepper. Cover and refrigerate for 20 minutes.

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

Transfer cooked shrimp to a serving dish, spoon chimichurri over, and serve with additional sauce and crusty bread.