Using a spiralizer, spiralize cucumbers and carrots into a large bowl. Add pepper, bean sprouts, cilantro, scallions, and peanuts.
In a small bowl, whisk together dressing ingredients, using water to thin out if necessary. Set aside 1-2 tablespoons of dressing in a separate cup to brush on shrimp.
Place shrimp on pre-soaked wooden skewers, about 5-6 shrimp per skewer.
Brush shrimp with dressing.
Heat grill to medium heat and grill shrimp until opaque and cooked through, about 2-3 minutes per side.
Toss salad with dressing and serve, topped with grilled shrimp.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/pad-thai-salad-grilled-shrimp/