Grilled Shishito Peppers
By Corporate Chef Miki Hackney


1 lb Shishito peppers, rinsed and patted dry
sea salt, as needed
1 tsp hot chili oil
1 lime cut into wedges

Working in batches, place shishito peppers on hot grill or in hot grill pan. Using tongs, sear peppers 2-4minutes or until grill marks appear. Turn as needed to prevent burning.

Transfer peppers to serving dish, sprinkle with salt, drizzle with chili oil and serve with squeeze of lime.

Serves about 4-6 persons