Begin by peeling and slicing your green plantains into 1-2 inch pieces. Bring a large pot of salted water to a boil, adding the plantain pieces once the water is bubbling. Boil them for 10-15 minutes until tender.

Using a mortar and pestle, transfer the cooked plantains and mash them together with minced garlic, olive oil, and optional chicharrón. Season with salt and pepper, achieving a creamy consistency.

In a large skillet, heat butter or olive oil over medium heat. Sauté minced garlic until fragrant, then add shrimp, seasoning with salt and pepper. Cook shrimp for 3-4 minutes on each side until pink and opaque.

Mold a portion of the mashed plantains into a serving bowl. Place the garlic shrimp on top, allowing the pan juices to drizzle down the sides.

Garnish with fresh cilantro or a squeeze of lime and serve immediately with sides.