Place whole red and yellow peppers directly on the oven rack or under a broiler.
Roast the peppers, turning occasionally, until blackened and blistered, about 8-10 minutes.
Remove the peppers from the oven and transfer them to a small bowl. Cover with a towel and let steam for 10 minutes to loosen skins.
Once cooled slightly, peel away the charred skins, remove stems and seeds, then slice the peppers into strips.
Preheat your skillet over medium-high heat until shimmering and hot.
Pat the shrimp dry with paper towels, then season with salt and pepper.
Add 2 tablespoons of olive oil to the hot skillet. Once it shimmers, add the shrimp in a single layer.
Sear the shrimp for about 2-3 minutes per side until they turn pink, opaque, and slightly curled. Transfer to a plate once done.
In the same skillet, add another tablespoon of olive oil if needed. Toss in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Add the sliced blistered peppers to the skillet and cook for 2-3 minutes, stirring occasionally, until warmed through and smoky.
Return the cooked shrimp to the skillet, stirring to combine with the peppers, and cook for another minute to meld flavors.
Squeeze fresh lemon juice over the mixture, sprinkle with chopped herbs, and taste to adjust seasoning. Remove from heat.
Serve immediately, garnished with extra herbs if desired, and enjoy the vibrant smoky flavors.
