Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. 

Slice baguettes crosswise into 8-10 rounds each. Spread out on a baking sheet (two baking sheets for 4) and drizzle with olive oil; season with salt and pepper. Toast on top rack (top and middle racks for 4) until golden brown, 5-10 minutes. Transfer crostini to a plate (reserve baking sheet for Step 3).

Meanwhile, quarter lemon. Peel and mince or grate garlic. Roughly chop parsley.

Grate tomatoes on the largest holes of a box grater over a small bowl. TIP: Trim stem ends off tomatoes first to make grating easier!

Stir in ½ tsp salt, juice from one lemon wedge, a pinch of garlic, and a pinch of pepper. Set aside, stirring occasionally. 

In a medium bowl, gently combine beef*, panko, Vidalia onion paste, half the paprika, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper. 

Form into 10-12 1-inch meatballs (20-24 meatballs for 4). 

Arrange meatballs on baking sheet used for crostini. Roast on top rack (top and middle racks for 4) until browned and cooked through, 12-15 minutes. 

Meanwhile, rinse shrimp* under cold water, then pat very dry with paper towels. 

In a medium pan (large pan for 4 servings), combine remaining garlic, remaining paprika, and 3 TBSP olive oil (6 TBSP for 4). Heat pan over medium heat and cook, stirring frequently, until garlic is sizzling and fragrant, 3-4 minutes. TIP: If garlic begins to brown too quickly, reduce heat to low.

Add shrimp to pan; cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. 

Turn off heat. Stir in half the parsley, 1 tsp vinegar, and juice from one lemon wedge (2 tsp vinegar and juice from two lemon wedges for 4). Taste and season with salt and pepper. 

Place romesco sauce in a second small microwave-safe bowl. Cover tightly with plastic wrap. Microwave until warmed through, 30-60 seconds. Carefully uncover and stir. 

Strain tomato sauce through a fine-mesh strainer; discard excess liquid and return sauce to bowl. Spread romesco sauce over the bottom of a shallow serving bowl, top with meatballs, and garnish with a pinch of parsley. Place shrimp in a separate shallow serving bowl and garnish with a pinch of parsley. Separate prosciutto into slices and arrange in small bundles on a small serving platter.  

In a small serving bowl, combine ricotta with a pinch of salt and pepper. Drizzle ricotta with olive oil and dollop with fig jam.

Serve everything with crostini and remaining lemon wedges on the side.