Begin by finely chopping a generous amount of fresh parsley, several cloves of garlic, and a Fresno pepper. Combine these ingredients in a bowl with dried oregano, salt, and freshly ground pepper.

Incorporate extra virgin olive oil and red wine vinegar into your chimichurri mixture, stirring gently. Let this vibrant sauce stand at room temperature for at least one hour.

While the chimichurri rests, take about one pound of peeled and deveined jumbo shrimp and place them in a separate bowl. Drizzle with olive oil, minced garlic, honey, smoked paprika, salt, and pepper.

Heat a sauté pan over high heat until very hot. Carefully lay the marinated shrimp in a single layer in the pan. Cook for 2-3 minutes on each side until they turn opaque and develop a golden crust.

Once cooked, transfer the shrimp to a serving dish. Generously spoon the chimichurri sauce over the top and serve with crusty bread or over a bed of rice.