Shishito peppers are (usually) mild Japanese peppers. If you've ever had these at a restaurant, you've more than likely heard some stat along the lines of "1 in 10 are spicy". In my experience, it's completely random.
Get to playing pepper roulette in no time with my easy, and easy-to-modify recipe.
Heat your pan and add enough oil to coat the bottom. Add your shishitos and allow them to cook on medium heat in one single layer. Avoid flipping/tossing them at this point.
After 3-5 minutes, flip the peppers. You want them to be blistered and charred.
After another 3-5 minutes of cooking on the other side, season heavily with salt and toss for another 3-8 minutes depending on how done you want the peppers to be.
Turn off the flame and use a microplane to zest your lemon over the peppers right before removing them from the heat. I like A LOT of lemon zest.
Finish with flake salt.
Note: Finish the peppers with bonito flakes for extra umami.