Prepare the shrimp:
In a stovetop covered steamer pot, bring 1 C of water to a boil. Steam the shrimp for 1 minute. Remove from steamer and refrigerate until chilled.
Chop the shrimp into pieces and set aside.
In a medium bowl, add the cucumber, grape tomatoes, peach, shallot, avocado, jalapeño and Italian parsley.
In a small bowl, whisk together the lemon juice, lime juice, white wine vinegar, olive oil, toasted sesame oil and honey.
Drizzle over the vegetable mixture and toss gently to combine.
Add the chopped shrimp and toss to combine.
Sprinkle with black sesame seeds and enjoy immediately.