Finely chop fresh parsley, minced garlic, and Fresno pepper by hand, ensuring a vibrant mix. In a medium bowl, combine these ingredients with dried oregano, salt, and freshly ground pepper. Drizzle in high-quality extra virgin olive oil and red wine vinegar before mixing well. Let the chimichurri sauce sit for at least 1 hour at room temperature.

Peel and devein the jumbo shrimp. Toss the shrimp in a separate bowl with olive oil, minced garlic, honey, smoked paprika, and a pinch of salt and pepper. Cover and refrigerate the marinated shrimp for 20 minutes.

Heat a skillet or grill pan over high heat. Add the marinated shrimp in a single layer once the pan is hot. Sear for 2-3 minutes on each side until opaque and golden-brown.

Transfer the cooked shrimp to a serving dish. Spoon 1/4 cup of chimichurri sauce over the shrimp, serving the remaining sauce on the side for dipping.