Start by peeling the green or slightly yellow plantains and cutting them into 1–2 inch pieces. In a large pot, bring salted water to a boil and add the plantain pieces. Cook for 10–15 minutes until they are tender but not falling apart, or fry them in hot oil for a crispy texture. Drain the plantains and set them aside.

In a mortar and pestle, or pilón, begin to mash the boiled plantains with several cloves of garlic until you achieve a chunky yet smooth consistency. Incorporate 2-3 tablespoons of olive oil or melted butter as you mash to add flavor and creaminess. For a traditional touch, mix in optional chicharrón, seasoning everything with salt and pepper to taste.

Heat 2 tablespoons of butter or olive oil in a skillet over medium heat. Once hot, add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Immediately add the peeled and deveined shrimp to the skillet, cooking for 3–4 minutes per side until they turn pink and opaque, indicating they are perfectly tender and ready.

To plate your Garlic Shrimp Mofongo, mold the mashed plantain mixture into bowls or onto plates, creating a nice base. Generously top each serving with the sautéed garlic shrimp, ensuring to drizzle some of the flavorful pan juices over the shrimp and mofongo for added richness.

Adjust the seasoning of your Garlic Shrimp Mofongo to your liking and garnish with fresh cilantro or lime wedges for an added burst of flavor. Serve your delicious creation right away to keep everything warm and delightful, making it a feast that everyone will rave about.