Grilled Shrimp Satay with Peaches and Bok Choy

Ingredients

• Peach nectar

  canned, without added ascorbic acid

  4 tbsp or 62g

• Peanut butter

  smooth, unsalted

  3 tbsp or 48g

• Sambal oelek

  Roland

  1 tsp or 5g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Tamari soy sauce

  1 tbsp or 18g

• Brown sugar

  2 tbsp or 18g

• Peach

  1 ½ medium or 225g

• Shrimp

  raw

  6 oz or 170g

• Baby bok choy

  Melissa's

  3 head or 510g

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.