Preheat oven to 375.
Place pepperoni slices in a single layer on a baking sheet.
Bake for 12-15 minutes until crispy.
Dab fat with a paper towel and set aside to cool.
Heat coconut oil over medium heat in a skillet.
Toss shrimp in salt and pepper.
Cook in skillet until pink all the way through, about three minutes on each side.
Move to a medium sized mixing bowl and toss with one tablespoon basil pesto.
Place lettuce in a large mixing or serving bowl. Cover with pico de gallo, bell peppers, and shrimp.
Crumble pepperoni over salad.
Pour lemon garlic vinaigrette and remaining basil pesto onto salad and toss.
Allow salad to chill in the refrigerator for about 15 minutes.
Serve cold and enjoy!