Shishito peppers are great simply blistered and softened in a hot pan with a little oil and salt. They are mild and thin skinned and fabulous finger food. But be warned, once in a while you'll come across a spicy one.

In a large bowl, toss 1/2 pound of peppers with a Tablespoon of neutral oil. Set a cast-iron skillet (large enough to hold them all in a single layer) over high for a few minutes. (Turn on your hood fan.)

Add the peppers to the pan in a single layer and cook, undisturbed, until blistered. Flip and cook until blistered on the both sides. They will blister, puff and then wilt when tender. Take off the heat, toss them with some nice salt and eat them right away. 

Alternatively, Corina used to blister and brown them in a hot dry pan. Then, once they had brown spots all over them, she would add a bit of olive oil and toss to coat, then season with salt. 

Jimmy Nardellos can be prepared the same way.