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To make the pesto, combine all ingredients in a food processor (or blender) and process until smooth. Refrigerate until ready to use.
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Skewer the shrimp and brush with 1 tablespoon Bertolli 100% Pure Olive Oil. Season with salt and pepper. Grill over medium-high heat until lightly charred, about 5 minutes.
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Brush the grill with half of the remaining tablespoon of Bertolli 100% Pure Olive Oil. Brush both side of the naan with the remaining olive oil. Grill for about 5 minutes on one side, until it's crisp.
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Flip the naan and layer about 2 tablespoons of the pesto, tomato slices, shrimp, and cheeses on the grilled side. Season with salt and pepper. Grill for 5 minutes until cheese is melted and other side of naan is crispy.