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 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

Instructions

1. Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
2. 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.
3. Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
4. *Available in the Asian foods section of many supermarkets and at Asian markets.