Grilled Shrimp with Bok Choy and Stone Fruit
 

Grilled Shrimp with Bok Choy and Stone Fruit

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This dish seems complicated, but is actually quite simple, and equally impressive! It is perfect for summer days when you don't want to heat up your house with the oven or stove.

SERVING SIZE

4

INGREDIENTS

6 Tbs natural peanut butter

1/3 cup brown sugar

3 Tbs seasoned rice vinegar

2 Tbs soy sauce

2 - 3 Tbs hot chili sauce (such as sriracha)

1/2 cup peach nectar, divided

4 count peaches or nectarines, firm but ripe

16 count large, uncooked shrimp

1 lb (s) baby boc choi, halved

 

INSTRUCTIONS

Toss shrimp, peaches, and bok choy with remaining nectar and 1 tsp. each salt and pepper. Place on grill and baste with 1/4 cup sauce; baste again when you flip. Grill until peaches are slightly charred (2 min./side), shrimp are just opaque and bok choy is tender (3 min./side). Serve drizzled with and alongside remaining sauce.

  PRINT VERSION

vegetable plate

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