Preparing the Peppers - To a medium to large size bowl, add the peppers, olive oil, fresh lemon juice, kosher salt and pepper.
Toss the peppers until they're evenly coated with the oil mixture. Set aside for a moment.
Preparing the Skillet - On the stove top, heat the skillet.If the skillet starts to smoke, turn off the heat and using sturdy hot mitts, move the skillet to an unused burner.After the skillet is hot, turn off the heat.
To the hot skillet, using tongs, carefully add the shishito peppers arranging them in a single layer. Reserve the liquid left in the bowl that the peppers were in for use later.
Broiling the Peppers - Using sturdy hot mitts, carefully put the skillet with the peppers in the preheated oven on the top rack to broil.
Cook under the broiler until the tops of the peppers are blistered or charred (about 3 minutes).Watch the peppers closely to make sure they don't burn. Using sturdy hot mitts, carefully remove the peppers from the oven and if they're not already blistered on the bottom, using tongs, carefully turn the peppers over and put them back under the broiler and cook until the top (was the bottom) gets blistered or charred (about 1 minute).Watch the peppers closely to make sure they don't burn. Serving the Peppers - Serve right away.When the peppers are in the serving dishes, drizzle the remaining liquid from the mixing bowl on top of the peppers and top with kosher salt (or other coarse salt).
Serve with a side of cool creamy dipping sauce such as ranch dressing.