Wash and thoroughly dry your shishitos.

Heat a cast iron skillet over medium high heat, until it is hot enough that when you drop water on it, it immediately sizzles and starts to evaporate.

While skillet heats, take clean shishito peppers, and toss them in a bowl with the olive oil and kosher salt.

When skillet is hot, dump shishito peppers into the skillet, and use tongs to move them into one layer, so every pepper is touching the skillet bottom. Work in batches if you must.

Let shishitos sit for about 1 minute, then stir or flip, and repeat this process for 8 minutes, until peppers are cooked through and have some char on the outside. The skin will start to blister.

Remove from heat, and plate. Squeeze fresh lemon over the top, and zest lemon over if desired.

Serve with a spicy mayo dipping sauce, or sauce of your choice, or eat plain!