Grilled Shrimp Satay with Peaches and Bok Choy

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

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