Grilled Shrimp Satay with Peaches and Bok Choy

Ingredients

• Peach nectar

  Canned, with added ascorbic acid

  9 tbsp or 140g

• Peanut butter

  Smooth, vitamin and mineral fortified

  6 tbsp or 96g

• Peaches

  Raw

  3 medium (2-2/3" dia) or 450g

• Chili sauce

  Peppers, hot, immature green, canned

  2 tbsp or 30g

• 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. Cut cabbage heads in half lengthwise. Peel and devein shrimp.
2. Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
3. 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.
4. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
5. * Available in the Asian foods section of many supermarkets and at Asian markets.

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