Here is a quick and easy gluten-free, dairy-free recipe for shishito peppers and spiked chipotle mayo using Sir Kensington's mayonnaise.
Heat a large skillet over medium heat. Add avocado oil and shishito peppers. Toss gently for about 3 minutes until roasted. Remove from skillet onto a plate and sprinkle with salt.
Mix together the mayo, curry powder, lime juice, and hot sauce. Serve as a dipping sauce with the peppers.