Finely chop parsley, garlic, and Fresno pepper. In a medium bowl, mix with oregano, salt, and pepper. Add olive oil and vinegar; stir well. Let sit for at least one hour.

In a bowl, add shrimp. Drizzle with olive oil and sprinkle garlic, honey, smoked paprika, salt, and pepper. Toss to coat and marinate in the refrigerator for 20 minutes.

Heat grill pan over high heat. Arrange marinated shrimp in a single layer. Sear for 2-3 minutes on each side until opaque and slightly charred.

Transfer shrimp to serving dish. Drizzle with chimichurri sauce and toss gently. Reserve extra sauce for dipping.