Peel and slice the plantains into 1-2 inch pieces. Cook in salted boiling water for 10-15 minutes until fork-tender, or fry in hot oil until golden brown for 5-7 minutes per side. Drain and cool.

In a mortar and pestle, mash cooked plantains with minced garlic and olive oil or butter until slightly chunky yet creamy. Add optional chicharrón and season with salt and pepper.

In a skillet, heat olive oil or butter. Sauté minced garlic until fragrant, then add shrimp and season with salt and pepper. Cook until shrimp are pink and opaque for about 3-4 minutes per side.

Mold mashed mofongo into bowl shapes on plates. Spoon garlic shrimp on top, letting juices pool around the mofongo.

Garnish with cilantro and paprika. Serve with lime wedges and enjoy hot.