The bok choy was from our Farm Share and the shrimp from Maine.
The spread before going on the grill (the bok choy is tied with kitchen string because we accidentally cut off the bottoms). The delicious peanut sauce to the left.
On the grill.
The finished product, delicious!!
Grilled Shrimp Satay with Peaches and Bok Choy
(From Bon Appétit)
6 tbs. smooth natural peanut butter, stirred to comine
1/3 c. (packed) dark brown sugar
3 tbs. seasoned rice vinegar
2 tbs. soy sauce
2-3 tsp. hot chili paste (such as sambal oelek)
9 tbs. 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 tbs. nectar until smooth; season sauce with pepper. (A tip from me: if you have a hand immersion blender, it worked wonders to blend the sauce. The peanut butter we make tends to be dryer than most store-bought peanut butters, so blending it helped to get out all the clumps, resulting in a smooth and consistently-flavored sauce.)
Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tbs. nectar; brush lightly with 1/4 c. 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 min. per side for peaches and 3 min. per side for shrimp and bok choy.
Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.