You can use the recipe you were planning with the shishitos (or any other basic hot sauce recipe), though lemon drops are pretty hot. Here’s a recipe specifically meant to enhance the citrus notes: https://www.seriouseats.com/peruvian-lemon-drop-hot-chile-pepper-sauce-recipe

Thanks, pillog. I had found that one and I liked it for its simplicity. They were a little too hot for us to eat grilled in a soy based dipping sauce as has been my go-to with Shishitos. The plant is such a prolific producer I hated to waste so many peppers.

Oh, yeah, grilled might be aa bit much. I was thinking the hot kind of shishitos rather than the ones you eat straight. I don't have another specific recipe, but you can also use the advice from the Serious Eats one for preserving the citrusy flavor and change the seasonings to suit your tastes, or just make whatever you like with the heat, and don't worry if there are no lemon notes, or reinforce it with lemon juice (preferably not sweet like Meyer) instead of vinegar. BTW, the acid in vinegar or sour lemon juice will help counteract the heat of the peppers. Just go for it!

dehydrate them and grind them into powder