Begin by finely chopping 1 cup of flat-leaf parsley, 3 cloves of garlic, and 1 Fresno pepper. Place them in a bowl along with 1 teaspoon of dried oregano, a pinch of salt, and freshly ground black pepper.

Next, add 1/2 cup of extra virgin olive oil and 3 tablespoons of red wine vinegar to the herb mixture. Stir everything together until well combined.

While the chimichurri is resting, prepare your jumbo shrimp by peeling and deveining them if not done already. Toss the shrimp with 2 tablespoons of olive oil, the minced garlic, 1 tablespoon of honey, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Heat a large skillet or grill pan over high heat. Once ready, add the marinated shrimp in a single layer, ensuring they’re not crowded in the pan. Cook for 2-3 minutes on each side until bright pink and opaque.

Transfer the shrimp to a serving dish and generously coat with about 1/4 cup of your freshly made chimichurri.