In a small bowl, whisk together the mayonnaise, Sriracha, lemon juice, and garlic. Taste; add a pinch of salt if desired.
Prepare the Shishito Peppers:
Heat enough olive oil to coat the bottom of a large sauté pan, preferably cast iron, over medium-high heat until it’s shimmering (very hot) but not smoking.
Using kitchen tongs, add the peppers in a single layer and reduce the heat to medium. Cook until blistered and wilted, turning frequently so that each pepper chars in a few places but not all over. This will create a flavor that’s smokey as opposed to burnt.
You can cook them until they still have a bit of crunch, around 6-7 minutes total, or until they’ve wilted completely, which can take up to 15 minutes (I prefer them completely wilted with a bit more char).
Use the tongs to remove to a serving plate and top with a squeeze of fresh lemon and a sprinkle of salt. Serve immediately with the aioli (or on their own!)
To properly infuse the sauce with garlic flavor, I recommend using a microplane zester. This releases the juices and turns the garlic into a paste.