Grilled Shrimp Crostino with an Edamame-Goat Cheese Puree

Ingredients

• 3  baguettes cut in 1/2-inch rounds
• 0.5 cup canola oil 
• 1 cloves garlic whole for rubbing bread
• 2 cups edamame 
• 1 piece ginger fresh grated peeled
• 6 cloves garlic minced smashed
• 10 ounce log goat cheese 
• 1  juice of lemon 
• 40 servings kosher salt 
• 40 servings olive oil for grilling
• 0.8 cup rice wine vinegar 
• 10  scallions separated minced sliced
• 40 large shrimp deveined peeled
• 1.5 cups soya sauce 
• 3 teaspoons sambal 
• 3 teaspoons sambal 

Equipment

• food processor
• bowl
• paper towels
• grill

Directions

1. For the marinade:To a bowl, add yoursoy sauce, rice wine vinegar, oil, sambal,scallion whites,garlic andginger. Stir to combine.
2. Add theshrimp to the marinade, toss and set aside.
3. For the edamame-goat cheese puree:To the bowl of a food processor, add in your edamame,goat cheese, lemon zestandjuiceand saltto taste. Process to thoroughly combine. Taste and adjust seasonings as needed.
4. Preheat agrill on high.Dip a paper towel in some oil and rub down your grill to create a nonstick surface.
5. Remove theshrimp from themarinade, shake dry and place onto the grill. Cook until slightly charred and pink on the outside, 2 to 3 minutes on each side.
6. Remove the shrimp from the grill and set aside to cool slightly. Slice in half lengthwise and set aside until ready to plate.
7. Grill the bread on both sides until grill marks form, 2 to 3 minutes on each side.
8. Remove the bread from the grill and rub with the whole garlic cloves.
9. Spread about 1 tablespoon of the edamame-goat cheese spread on each crostino. Top with 2 pieces of the shrimp.
10. Garnish with the green portion of the scallions and serve.