Pat 1 lb. medium shrimp, peeled, deveined, dry with a paper towel and generously season with kosher salt and freshly ground black pepper. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook shrimp in a single layer, turning halfway through, until curled and bright pink, about 2 minutes. Using a slotted spoon, transfer to a plate.

Melt 6 Tbsp. unsalted butter in same skillet over medium-high heat. Add 2 large shallots, halved, thinly sliced into half-moons, 6 garlic cloves, finely grated, and 2 tsp. ground turmeric and cook, stirring often, until shallots are softened, about 4 minutes. Add 1 lb. mini sweet peppers, halved or quartered lengthwise, ribs and seeds removed; cook, stirring often, until tender, 5–7 minutes. Add zest and juice of 2 lemons and cook, stirring often, until juice is reduced by half, about 2 minutes. Remove pan from heat. Return shrimp to pan and add most of 1 large bunch dill (about 4 oz.), tough stems removed. Season with salt and black pepper and toss to combine. Top with remaining dill to serve.