Torched Shishito Peppers

Directions

1. To make the aioli, combine the mayonnaise, roasted garlic, lemon juice & olive oil in a food processor until combined. Season with salt and pepper; set aside.
2. Place shishito peppers inside in a medium-sized cast iron pan. Drizzle and toss peppers with grapeseed oil, then using the TS8000, torch the peppers until evenly blistered, approximately 1-2 minutes. Season with coarse sea salt.
3. Place the sugar in a small dish. Halve lemons horizontally. Dip the lemons cut side down into the sugar and then place on top of a stainless steel dish. Brulee lemons with a the TS8000 torch until the sugar is caramelized.
   *The tip of the torch should be about 2 inches away from the lemons to slowly brulee them.
4. Then serve the peppers in the cast iron with a squeeze of the bruleed lemon juice over top and a side of aioli.