Grilled Shrimp Satay with Peaches and Bok Choy

Ingredients

• Peaches

  Raw

  3 medium or 450g

• Peach nectar

  Canned, without added ascorbic acid

  9 tbsp or 140g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Pepper or hot sauce

  Ready-to-serve

  2 tbsp or 29g

• Cabbage

  Chinese (pak-choi), raw

  6 head or 5.04kg

• Shrimp

  Crustaceans, mixed species, raw

  16 large or 112g

• Rice wine vinegar

  3 tbsp or 45g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  ⅓ cup packed or 73g

Directions

1. Cut each peach into 6 wedges. Halve the bok choy heads lengthwise. Peel and devein the shrimp.
2. Preheat the grill to medium-high heat.
3. In a bowl, whisk together the peach nectar, peanut butter, hot sauce, rice wine vinegar, soy sauce, and brown sugar until smooth. Season with salt and pepper to taste.
4. Arrange the peaches, shrimp, and bok choy on the grill. Brush with some of the sauce. Grill until the peaches are slightly charred, the shrimp are pink and opaque, and the bok choy is tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
5. Transfer the shrimp, bok choy, and peaches to a platter. Drizzle with the remaining sauce and serve.

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