In a small saute pan, mix sugar, soy sauce, vinegar, garlic, ginger and pepper. Bring to a boil and partially reduce to thicken slightly. Once you've reached a thickness where the sauce just coats the back of the spoon, add the shrimp and saute for 3 minutes. Meanwhile, preheat oven to 450°. Place the naan bread rounds on an ungreased baking sheet. Top with carrots and bean sprouts. Spoon the shrimp mixture over the top and add the cheese divided evenly over both naan breads. Top with read onions. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts, cilantro and more red onions, if desired. Drizzle with peanut sauce and sriracha sauce (optional), and a squeeze of fresh lime. Serve immediately.