3 tablespoons smooth natural peanut butter, stirred to combine
1/6 cup (packed) dark brown sugar
1.5 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 – 1.5 teaspoons hot chili paste (such as sambal oelek) or sriracha
4.5 tablespoons peach nectar, divided
2 peaches or nectarines, each cut into 6 wedges
8 uncooked large shrimp, peeled, deveined
1 bunch Red Dog baby bok choi, halved lengthwise

Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 2.5 tablespoons nectar until smooth; season sauce with pepper.

Arrange peaches, shrimp, and bok choi on grill. Brush with 2 tablespoons nectar; brush lightly with 1/8 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choi halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choi.

Mound shrimp, bok choi, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce. Serves 2.