Grilled Shrimp with Peaches and Bok Choy
INGREDIENTS
  • Cooking Time: 5
  • Preparation Time: 30
  • 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
DIRECTIONS
  1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
  2. 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.
  3. 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.
  4. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.