Grilled Shrimp Satay with Peaches and Bok Choy

Ingredients

• Peach nectar

  Canned, without added ascorbic acid

  9 tbsp or 140g

• Peanut butter

  Smooth, vitamin and mineral fortified

  6 tbsp or 96g

• Peaches

  Raw

  3 medium or 450g

• Pepper or hot sauce

  Ready-to-serve

  2 tbsp or 29g

• 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 bok choy heads in half lengthwise. Peel and devein shrimp.
2. Prepare grill for medium-high heat.
3. In a bowl, whisk together peach nectar, peanut butter, chili sauce, rice wine vinegar, soy sauce, and brown sugar until smooth. Season with salt and pepper to taste.
4. Arrange peaches, shrimp, and bok choy on the grill. Brush with some of the sauce. Grill until peaches are slightly charred, shrimp are pink and opaque, and bok choy is tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
5. Transfer shrimp, bok choy, and peaches to a platter. Drizzle with remaining sauce and serve.

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