Juice remaining orange (to equal ¼ C) and place in medium mixing bowl. Add crushed red pepper and Shishito peppers. Toss to coat.
Preheat oven to 400°. Remove peppers from orange juice, place on baking sheet and sprinkle red peppers on top and drizzle with olive oil. Bake for 12-15 minutes or until peppers are blistered. Remove from oven and place in serving bowl. Salt and toss with orange zest.
