Pat the medium shrimp dry with paper towels and season with kosher salt and black pepper.

Heat a large skillet over medium heat and add olive oil. Cook the shrimp for 2 minutes on each side until bright pink.

In the same skillet, add unsalted butter and sauté shallots, garlic, and turmeric for about 4 minutes until aromatic.

Add mini sweet peppers to the skillet and cook for 5-7 minutes until softened.

Incorporate lemon zest and juice, and cook for another 2 minutes.

Return the shrimp to the skillet, add most of the dill, and season to taste before serving.