Shishito peppers are a common snack at Japanese pubs that come blistered and seasoned with flaky sea salt and a squeeze of lemon giving them an addictive crunch that goes great with a cold beer.
Pre-heat a wide sauté pan over medium-high heat. Toss the peppers with the oil and then add them to the hot pan in a single layer and allow them to blister, about 2-3 minutes. Once they begin to char, give the pan a shake and char on the other side, about 2 minutes more. The peppers should be tender and charred places but still retain a bit of crunch.
Remove the peppers from the pan and drain on paper towels. Generously salt them and add a squeeze of lemon. Serve immediately.