Recipe information
Yield
Makes 4 Servings
Ingredients
6
tablespoons smooth natural peanut butter, stirred to combine
1
/3 cup (packed) dark brown sugar
3
tablespoons seasoned rice vinegar
2
tablespoons soy sauce
2 to 3
teaspoons hot chili paste (such as sambal oelek)*
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
Need to make a substitution?
Preparation
Step 1
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Step 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. 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.
Step 3
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
Step 4
*Available in the Asian foods section of many supermarkets and at Asian markets.