Rinse the shishito peppers and pat them dry.

In a small mixing bowl, combine the olive oil and minced garlic.

Heat a large skillet over medium-high heat.

Add the garlic-infused olive oil to the skillet and swirl to coat the bottom.

Add the shishito peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until the peppers are blistered and lightly charred.