Grilled Shrimp Satay with Peaches and Bok Choy (Bon Appetit)

By Maylynn

Ingredients

• 6 T. smooth natural peanut butter, stirred to combine
• 1/3 cup (packed) dark brown sugar
• 3 T. seasoned rice vinegar
• 2 T. soy sauce
• 2-3 T. hot chili paste (sambal olek)
• 9 T. peach nectar, divided
• 3 peaches or nectarines, each cut into 6 wedges
• 16 uncooked large shrimp, peeled, deveined
• 6 heads of baby bok choy, halved lengthwise (optional)

Details

Servings 4

Preparation

Step 1

Prepare BBQ medium high heat. Whisk first 5 ingredients and 5 T. nectar until smooth; season with pepper.

Arrange peaches, shrimp and bok choy on grill. Brush with 4 T. nectar; brush lightly with ¼ cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes pr side for shrimp and bok choy.

Mound shrimp, bok choy and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.