1 lb Shishito Peppers
1 tbs Olive Oil
1 tbs Kosher Salt
2 tsp Lemon Juice
Heat oil in a large fry pan on high heat. Add peppers to the pan, after about 2 minutes toss the peppers. Continue to do this every two minutes until all of the peppers have some sign of blistering. Should not take more that 10 minutes total. Towards the end of the cooking toss in the salt. Once you take the peppers off the burner place them into a serving bowl and sprinkle over the lemon juice. Make sure to par with a spare plate for the stems.
