Begin by finely chopping a generous amount of fresh parsley, a couple of cloves of garlic, and a Fresno pepper. Place the chopped ingredients in a medium bowl.

To the bowl with the chopped ingredients, add a teaspoon of dried oregano, a sprinkle of salt, a dash of fresh ground pepper, a quarter cup of extra virgin olive oil, and two tablespoons of red wine vinegar. Stir everything together until well combined. Allow it to sit for at least one hour at room temperature.

While the chimichurri is resting, prepare the shrimp. Take one pound of peeled and deveined jumbo shrimp and toss them with olive oil, minced garlic, a teaspoon of honey, and a teaspoon of smoked paprika along with salt and pepper to taste. Refrigerate for 20 minutes.

Heat a large skillet over medium-high heat for about 2-3 minutes. Add the marinated shrimp into the pan in a single layer. Cook for 2-3 minutes on one side until they develop a golden-brown sear, then flip and repeat on the other side until done.

Once the shrimp are perfectly cooked, transfer them to a serving plate. Drizzle about a quarter cup of the chimichurri sauce over the shrimp, tossing gently to coat all the pieces. Serve immediately with additional chimichurri on the side.