Halve and peel shallot. Slice half into thin strips and mince other half.

Core tomato and cut into 1/4" dice.

Halve lime. Juice one half and cut other half into wedges.

Mince cilantro (no need to stem).

Pat shrimp dry. Place shrimp in a mixing bowl and coat with seasoning blend (use less if spice-averse).

If using chicken breasts, pat dry and, on a separate cutting board, slice into 1" pieces. Season same amount. If using flank steak, separate into a single layer. Season same amount.

Place flatbreads on a clean work surface.

Smear BBQ sauce on each flatbread. Add sliced shallot (to taste) and top with cheese.

Place pizzas directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips.

Bake until crust is crispy and cheese is bubbly, 5-7 minutes.

While pizzas bake, make pico de gallo.

In another mixing bowl, combine tomato, diced shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and 1/4 tsp. pepper. Set aside for flavors to marry.

For next step, if using 16 oz shrimp, work in batches. If using chicken, use a medium non-stick pan over medium-high heat with 2 tsp. olive oil. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using flank steak, use same pan, heat, and olive oil, and stir occasionally until no pink remains, 4-6 minutes.

Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes.

Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.

Transfer shrimp to a plate and set aside until cool enough to handle. Once cool, halve lengthwise.

Plate dish as pictured on front of card, topping pizzas with pico de gallo and shrimp. Garnish with remaining cilantro and squeeze lime wedges over (to taste). Bon appétit!