These naan flatbreads beat with fiery shrimp, pineapple and cheddar are ideal for lunch, a tidbit, or even a light supper. Headings for: Kickin' Shrimp and Pineapple Flatbreads Fixings 2 naan flatbreads 1 Tbsp olive oil, in addition to additional for brushing 1 lb(s) stripped and deveined shrimp (16/20 tally) 1 Tbsp nectar 1 Tbsp adobo sauce from canned chipotles 1 tsp fit salt 1 tsp bean stew powder 2 cloves garlic, minced Naturally ground dark pepper 1 lime, squeezed 8 oz Monterey Jack cheddar, naturally ground 1 cup diced pineapple ½ cup harsh cream ½ tsp ground cumin 1 medium avocado, divided, hollowed and stripped 4 oz disintegrated feta ¼ cup crisp cilantro leaves Headings 1. Preheat the broiler to 425ºF. 2. Put the flatbreads on a preparing sheet and brush with olive oil. Heat until softly carmelized, 1 to 2 minutes. Put aside on the preparing sheet. Leave the stove on. 3. Warmth a cast-iron skillet ove