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Organic Recipes > Main Dish > Grilled Shrimp Satay with Peaches and Bok Choy

Grilled Shrimp Satay with Peaches and Bok Choy (Serves 4)
courtesy of Bon Appetit

Satay is an Indonesian-style kebab served with a spicy peanut sauce. Here, we've amped up the sauce's flavor with some sweet peach nectar. (which, of course, is optional) Still delicious without!

* 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

  1. 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.

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