Spanish-Style Tapas with Beef Albondigas

• 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 1⁄2 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 1⁄2 tsp; 1 tsp for 4 servings), and pepper. • Form into 10-12 1-inch meatballs (20-24 meatballs for 4 servings). • 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 (this will help prevent them from splattering in the pan). • 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: Keep an eye on the garlic! If it begins to brown too quickly, reduce heat to low. • Add shrimp to pan with garlic-paprika oil. Cook, stirring occasionally, until shrimp are 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.