In a medium size bowl add all the peanut sauce ingredients and mix well to combine. I make the peanut sauce ahead and leave it in the refrigerator to let all the ingredients blend together. When you take it out to serve it you can add a little water to thin it out.
In advance, also mix the chopped cucumbers with the rice wine vinegar and soy sauce and mix well to combine. Keep the cucumbers in the refrigerator to marinate for at least and hour. When you take the cucumbers out of the refrigerator to serve sprinkle them with the black sesame seeds.
I marinated the shrimp for at least 30 minutes before grilling, but you can marinate them for longer. I place the defrosted shrimp in a large ZipLoc bag with the 1 TBSP of extra virgin olive oil, 1 TBSP of honey, 2 TBSP low sodium soy sauce and some black pepper and mix well to combine. When you are ready to grill, place the shrimp on a skewer and grill them for about 3 minutes on each side until they are cooked through.
Once the shrimp are cooked and the toppings are ready to serve simply build your bowl on top of your favorite rice. Once your bowl is built with your favorite toppings, drizzle the peanut sauce over the top and add some more black sesame seeds and enjoy!
This is one of my favorite summer dinners and I hope you love it as much as I do!