Put them out while people are milling around for the first course.
They’ll be asking you for the recipe.
This combo serves four, multiply accordingly.
Edamane with Chile Salt
1/2 tsp crushed red pepper flakes
1 tb coarse salt
1/2 tsp sugar
1 pound frozen edamame in shells
Pulse red pepper flakes in a spice grinder until finely ground. (Or use a mortar and pestle.) Mix with salt and sugar. Add edamame to boiling water and cook until bright green and heated through, about 4 minutes. Strain and transfer to a large bowl. Toss with seasoning and serve.