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Grilled Shishito Peppers II
By Chef Tom Fraker

1 pound Melissa’s Fresh Shishito Peppers, washed; patted dry
2 tablespoons Extra Virgin Olive Oil
⅛ teaspoon Sea Salt
⅛ teaspoon Freshly Ground Pepper
¼ cup Soy Sauce
1 teaspoon Crushed Red Peppers

Prepare a hot grill.

In a bowl, toss the peppers, olive oil, salt and pepper. Place the peppers into a grill basket and char on all sides. In a small bowl, combine the soy sauce and crushed red peppers. Remove the peppers from the grill and serve with the soy sauce. Makes about 4 servings.

Feel free to garnish with black and white sesame seeds to add some color to the dish.