Halve and peel shallot. Slice half into thin strips and mince other half. Core tomato and cut into ¼" dice. Halve lime. Juice one half and cut other half into quarters. Mince cilantro. Pat shrimp dry. Place shrimp in a mixing bowl and coat with seasoning blend (use less if spice-averse). Set aside.

Place flatbreads on a clean work surface. Smear BBQ sauce on each flatbread. Add sliced shallot (to taste) and top with mozzarella 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, stir together tomato, diced shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and ¼ tsp. pepper. Set aside for flavors to marry.

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. Remove to a plate and set aside until cool enough to handle. Once cool, halve shrimp lengthwise. Plate dish as pictured on front of card, topping pizzas with pico de gallo and shrimp. Garnish with remaining cilantro and squeeze lime quarters over to taste. Bon appétit!