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Wash and dry produce. Heat a drizzle of oil in a large pan over high heat. Working in batches, add shishito peppers and season with salt. Cook, stirring occasionally, until peppers are softened and charred in spots, 3-5 minutes. Meanwhile, quarter lemon. In a small bowl, combine mayonnaise, garlic powder, and juice from lemon. Serve blistered shishito peppers on a platter with lemon aioli on the side for dipping.