Grilled Shrimp Satay with Peaches and Bok Choy

Ingredients

• Peach nectar

  Canned, without added ascorbic acid

  8 tbsp or 124g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Chili Sauce, Sambal Oelek

  Roland

  2 tsp or 10g

• Rice wine vinegar

  3 tbsp or 45g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Brown sugar

  4 tbsp or 36g

• Peaches

  Raw

  3 medium or 450g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Baby Bok Choy

  Melissa's

  6 head or 1.02kg

Directions

1. Preheat a grill to medium-high and thoroughly clean and oil the grates to prevent sticking.
2. Whisk together half of the peach nectar, peanut butter, sambal oelek, rice vinegar, soy sauce, and brown sugar until smooth. Taste and adjust as desired.
3. Arrange peach wedges, shrimp, and halved baby bok choy on the grill. Brush with the remaining peach nectar and a little of the sauce.
4. Grill until peaches are lightly charred, shrimp are pink and opaque, and bok choy is tender with charred edges, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
5. Transfer everything to a platter and drizzle with the remaining sauce. Serve immediately.