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Skewer the shishito peppers crosswise on bamboo skewers, leaving about half of the skewer exposed. Lightly brush the peppers on both sides with the sesame oil and season them with sea salt.
Set up the grill for direct grilling and preheat it to high.
When ready to grill, brush and oil the grill grate. Arrange the skewered peppers on the hot grate with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the peppers until sizzling and browned on both sides, 2 to 4 minutes per side. Serve the peppers hot off the grill with extra salt on the side for sprinkling.