Blistered Shishitos with Garlic Lemon Aioli

​Shishitos are JUST as good without a dip, just follow the basic cooking instructions and get to eating! Could also use this recipe with patron pepper for a little more of a kick.
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6 oz shishito peppers
1 tbsp olive oil or vegetable oil
regular coarse salt
zest of 1 lemon
2 egg yolks
2 cloves garlic grated or pressed
2 tsp fresh lemon juice
1⁄4 cup extra virgin olive oil
pinch of salt
Heat up the oil in a large pan over high heat.
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Toss the peppers in the pan and once they begin to blister move them around with tongues so they can blister all over.Once they begin to char transfer to a serving dish, and sprinkle with the lemon zest and a small pinch of salt. To make the aioli:
Using a mixer beat the yolks. Add the pressed garlic, salt, lemon juice and while continuing to mix slowly add the 1⁄4 cup extra virgin olive oil.