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

While flatbreads toast, cut cucumber into 1/4-inch rounds. Core, then cut poblano pepper into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Halve tomatoes. 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.

Drain and rinse shrimp using a strainer, 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 poblano 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. (TIP: Don't overcrowd the pan. Cook shrimp in 2 batches for 4 ppl!)

Working directly on the baking sheet, spread remaining pesto over flatbreads. Top with shrimp, peppers and cheese. Sprinkle 1/4 tsp chili flakes across 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.)

Add spinach, tomatoes and cucumbers 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.