Pour 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add the peppers and sauté about 3-5 minutes, turning occasionally until they blister on all sides. Remove peppers from heat and slice off the stems and discard. Combine shishito peppers, 2 tablespoons olive oil, 2 tablespoons lime juice, 2 tablespoons greek yogurt, 2 garlic cloves and salt and pepper in a blender. Pulse until desired consistency. Taste and adjust seasoning as desired. Makes about 1/2 cup of sauce.
Serving ideas: Dress a Southwestern salad (butter lettuce, corn, beans, tomatoes, red onion and tortilla chips), drizzle over shrimp tacos, or spread on a BLT sandwich