Slice the red bell peppers into thin, even strips and set aside. Pat the shrimp dry thoroughly to ensure they sear well without steaming.
Heat your cast iron skillet over medium-high heat until it's hot and shimmering, about 2-3 minutes. Add a tablespoon of olive oil and let it coat the pan evenly.
Add the sliced peppers to the hot skillet. Let them sear undisturbed for 2-3 minutes until the skins blister and edges begin to char slightly, then stir and cook for another 2 minutes, stirring occasionally, until they are evenly blistered and soft.
Remove the peppers from the skillet and set aside. Add another tablespoon of olive oil if needed, then carefully place the shrimp in the hot pan in a single layer. Cook for about 2 minutes on one side, until they turn pink and start to curl.
Flip the shrimp and cook for another 2 minutes until they are fully pink and opaque. In the last 30 seconds, add the minced garlic to the pan, stirring quickly to release its fragrant aroma without burning.
Return the blistered peppers to the skillet with the shrimp. Squeeze fresh lemon juice over the mixture and toss everything gently using a spatula to combine and coat the ingredients evenly. Cook for another minute until fragrant.
Remove the skillet from heat. Season with salt and black pepper to taste. Give everything a final toss, then transfer to a serving dish.
Serve immediately while hot, garnished with extra lemon wedges if desired. Enjoy the smoky, tender shrimp with the sweet, charred peppers for a lively and rustic meal.
