Wash and pat dry 1/4 lbs padron peppers, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the padron peppers, mix with the olive oil, then place them in a single layer and mix every 30 seconds, after 5 to 6 minutes and the peppers are evenly sauteed and blistered all aorund, remove from the heat, transfer into a serving dish and sprinkle with flaky sea salt

Gently pat 6 jarred piquillo peppers dry with paper towels and set aside, add in 2 cans tuna (drained) into a large bowl, along with 1/2 cup mayonnaise, finely grate 1 clove garlic, add in 2 tbsp chopped chives and season with sea salt & black pepper, mix together until well mixed, gently stuff the piquillo peppers with the tuna salad, transfer the stuffed peppers into a serving dish, drizzle with olive oil and sprinkle with finely chopped parsley

Pat dry 12 raw jumbo shrimp (peeled & deveined) with paper towels, season with sea salt & black pepper, thinly slice 4 cloves garlic, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the sliced garlic and mix with the olive oil, after 1 minute add in the shrimp, all in a single layer, after 60 to 90 seconds flip the shrimp to cook the other side, after another 60 to 90 seconds, squeeze in 1 tbsp lemon juice and mix together, after 30 seconds remove the pan from the heat, transfer everything into a serving dish and sprinkle with finely chopped parsley