Heat a large cast iron skillet (or a wide sauté pan) over high heat until the pan is hot but not smoking (with or without a couple Tbsp olive oil) If you are using olive oil, use a refined olive oil because extra virgin olive oils do not have a very high smoke point.
1 Tablespoon refined olive oil
Add the peppers to the hot skillet, turn the heat down a bit and cook the peppers, turning occasionally as they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers.
6-10 shisito peppers
When they're done, toss them with sea salt and add a few squeezes of fresh lemons or limes.
½ lemon or lime, Kosher or flavored salts
Transfer to a serving bowl and drizzle with a little olive oil (if you didn't use it in the skillet).
Place them in a bowl with extra salt and lemon or lime wedges for anyone that wants more. You pick them up by the stem end and eat the whole thing, (minus the stem