Alice Medrich can't get enough charred peppers right now, and who can blame her?! Here's her method: "Toss shishito or padron peppers in blazing hot wok with a few drops of veg oil until slightly charred. Dump into serving platter, drizzle with evoo, sprinkle with fleur de sel."
Jillian Bernardini likes to serve them with a toasted sesame aioli dipping sauce, we're partial to a wedge of lime (see link below). How do you like them?