Start by peeling the green or slightly yellow plantains, then cut them into 1–2 inch pieces. In a large pot, bring salted water to a boil and add the plantain pieces. Cook for about 10–15 minutes or until tender.

Once the plantains are cooked, drain them and transfer to a mortar and pestle. Add minced garlic, a drizzle of olive oil or melted butter, and optional pork cracklings. Mash until blended but still slightly chunky. Season with salt and pepper.

In a large skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the shrimp, season with salt, pepper, and optional paprika, and cook for 3–4 minutes per side until pink and opaque.

To serve, mold the mofongo into bowls or on plates, top with the garlic shrimp, and allow pan juices to drizzle over for flavor.

Garnish with fresh cilantro and lime wedges, serve immediately with sautéed vegetables or rice and beans.