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.

　　

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

　　

Step 1

Prepare a grill to medium-high heat.

　　

Step 2

Whisk the peanut butter, sugar, vinegar, soy sauce, chile paste, and 5 tablespoons of the nectar until smooth; season sauce with pepper.

　　

Step 3

Arrange the peaches, shrimp, and bok choy on the grill. Brush with the remaining 4 tablespoons nectar; brush lightly with 1/4cup sauce. Sprinkle with salt and pepper. Grill until the peaches are slightly charred, the shrimp are just opaque in the center, and the bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.

　　

Step 4

Mound the shrimp, bok choy, and peaches on a platter. Drizzle with some sauce. Serve with the remaining sauce.

　　The Epicurious Cookbook