Begin by peeling and chopping the green plantains into 1-2 inch thick pieces. In a large pot, fill with water and bring it to a rolling boil over high heat. Add the plantain pieces and reduce to a gentle boil. Cook for about 10-12 minutes, or until they are fork-tender. Remove them from the pot and let them cool slightly before mashing.

In a large mixing bowl, combine the cooked plantains with olive oil, salt, and pepper. Using a potato masher or fork, mash the plantains until they reach a smooth and creamy consistency. The mixture should be fluffy yet cohesive. Set aside while you prepare the garlic shrimp, ensuring they maintain warmth and are ready to be served.

In a large skillet over medium heat, pour in a generous swirl of olive oil. Add minced garlic and sauté for about 1-2 minutes until it becomes fragrant but not browned, as burnt garlic can impart bitterness to the dish.

To the skillet, add the peeled and deveined shrimp, seasoning them with paprika, cayenne pepper, salt, and pepper to taste. Cook for approximately 3-4 minutes, stirring frequently, until the shrimp turn opaque and pink. Remove the shrimp from the skillet and set aside.

In the same skillet, lower the heat slightly and add butter along with white wine. Let it simmer for about 3-4 minutes, scraping up any browned bits from the bottom of the skillet to enhance flavor.

Stir in freshly squeezed lemon juice and chopped parsley into the skillet. Let the sauce cook for an additional 1-2 minutes, allowing the flavors to meld and brighten.

To serve, take a scoop of the mashed plantains and mold it into a mound on each plate. Generously top with the cooked shrimp, ensuring to drizzle with the flavorful garlic sauce from the skillet.

For an extra touch, sprinkle freshly grated Parmesan cheese over the assembled dish along with more parsley if desired.