Grilled Shrimp with Peaches and Bok Choy
6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
butter, stirred to combine
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste
9 tablespoons 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
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 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 per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.