Heat a sauté pan over medium-high heat. Add 2 tbsp. of the oil to the pan and sauté the red onion for 2 to 3 minutes, or until translucent. Add the pepper and garlic and sauté for a further 2 to 3 minutes, or until tender and fragrant but not browned.
In a small, non-reactive bowl or ziplock bag, whisk together the ¼ cup of oil, honey, mustard, lemon juice. Stir in the onion and garlic mixture, and the shrimp. Set into the fridge to marinate for 20 to 30 minutes before you begin to prep the vegetables.
For the peanut sauce, whisk together the peanut butter, water, coconut milk, vinegar, soy sauce, sake, sesame oil, lime, garlic, chilli pepper, and oil. Taste, then add salt and pepper to taste. Set aside until ready to use.
Preheat your grill to 450°F. If you do not have a side burner, preheat the whole grill. If you have a side burner, you only have to preheat 1 to 2 burners.
Thread four marinated shrimp onto two presoaked skewers. This prevents them from curling in on themselves, or accidentally falling through the grilling grids. You can also use the Napoleon’s PRO Stainless Steel Barbecue Topper
to grill the shrimp instead.
Heat some oil in a wok, like Napoleon’s Stainless Steel Wok
, over the side burner. If you don’t have a side burner, you can use the wok directly on the cooking grids. Just remember that the handle on the wok will get hot, so use appropriate protection.
Once the oil is shimmering add the snap peas, broccoli, and cauliflower. Stir-fry for a minute or two before adding the peppers and onion. Cook another minute or two before adding the mushrooms.
Place the skewered shrimp over direct heat to grill for about 3 minutes per side. While the shrimp is grilling up, add the udon noodles to the wok, then add ¾ of the peanut sauce. Stir-fry until the noodles are separated, and everything is coated in peanut sauce.
Serve the shrimp immediately on a bed of udon and veggies, topped with sesame seeds, green onions and remaining peanut sauce.