Grilled Shrimp Satay with Peaches and Bok Choy

Name: Grilled Shrimp Satay with Peaches and Bok Choy
Ingredients: 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 chile paste, such as sambal oelek; 9 tablespoons peach nectar; 3 peaches or nectarines, each cut into 6 wedges; 16 large shrimp, peeled and deveined; 6 heads of baby bok choy, halved lengthwise; Special equipment: Gas or charcoal grill

November 7, 2012

Consider this colorful dish a step in the direction of rescuing the true Southeast Asian satay from its overdone-chicken-on-a-stick reputation. Tender shrimp, bright bok choy, and sweet stone fruit, all grilled together, make for a nontraditional but nonetheless scrumptious complement to a sauce that strikes the perfect sweet, spicy balance.

Recipe notes

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