Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 5: 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Arrange naan on a parchment-lined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1/2 tbsp oil per sheet.) Toast naan in the bottom of the oven until softened, 2-3 min. (NOTE: For 4 ppl, toast in the top and bottom of the oven, rotating sheet halfway through.)

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!)

Add spinach and tomatoes to the large bowl with dressing, then toss to coat. Cut naan into pieces. Divide naan and salad between plates. Squeeze a lemon wedge over top, if desired.