Blistered Shishito Peppers with Lemon and Sea Salt

Instructions

1. Heat 1 tablespoon oil in a large skillet over high heat until just smoking.
2. Add half of the peppers; (you may want to use a splash guard if you have one.) Cook, tossing occasionally, until skins are blistered, about 4 minutes.
3. Use a slotted spoon to transfer peppers to a bowl, tapping out the excess oil. Sprinkle with salt, and lemon, and toss to coat. (Repeat with remaining peppers.)