- 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
- Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
- 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.
- Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
- Available in the Asian foods section of many supermarkets and at Asian markets.