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 flatbreads on a parchment-lined baking sheet. Brush with 1/2 tbsp oil. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, using 1/2 tbsp oil per baking sheet.) Toast flatbreads in the bottom of the oven until softened, 2-3 min.

While flatbreads toast, core, then cut pepper into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Peel, then mince or grate garlic. 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, 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 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 for each batch.)

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

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