Toss shishito peppers with extra virgin olive oil in a bowl, so the peppers are well coated.

Heat a large cast-iron skillet over high heat until the pan is hot. Add the peppers to the hot skillet and cook the peppers, turning occasionally. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side.

Transfer to a serving bowl and drizzle with plus a squeeze more lemon then sprinkle with flavored salts. Serve immediately.