Pesto Shrimp Naan

Meanwhile, core, then cut pepper into 1/4-inch slices. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Add 1 tsp pesto, 1/2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Set aside.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add lemon zest, garlic puree, shrimp and 1/2 tbsp oil (dbl for 4 ppl) to another large bowl. Season with salt and pepper, then toss to coat.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring often, until tender, 2-3 min. Transfer peppers to a plate and set aside. Add shrimp and 1/2 tbsp oil to the same pan. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** (NOTE: Don't overcrowd the pan. Cook shrimp in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)

Working directly on the baking sheet, spread remaining pesto over naan. Top with shrimp, peppers and cheese. Sprinkle with 1/4 tsp chili flakes. (NOTE: Reference heat guide.) Toast assembled naan in the middle of the oven until golden-brown and crisp, 2-3 min. (NOTE: For 4 ppl, toast 1 baking sheet of naan at a time.) (TIP: Keep an eye on naan so they don't burn!)