Begin by peeling the plantains and cutting them into 1–2 inch pieces. Boil the plantain pieces in salted water for about 10-15 minutes until tender.

Transfer the cooked plantains to a mortar and pestle. Add minced garlic, olive oil or butter, and chicharrón. Mash until smooth yet slightly chunky.

In a skillet, heat butter or olive oil. Add minced garlic and sauté until fragrant. Add shrimp, seasoning with salt, pepper, and paprika. Cook until shrimp are pink.

Scoop the mashed plantains onto plates, top with sautéed garlic shrimp, and drizzle with pan juices.

Garnish with cilantro or lime wedges and serve immediately.