Peel the plantains and cut them into 1–2 inch pieces. In a large pot, bring salted water to a boil and add the plantains. Cook for about 10-15 minutes until tender.

Drain the plantains and transfer to a mortar and pestle. Add minced garlic, olive oil, and optional chicharrón. Mash until desired consistency, season with salt and pepper.

In a skillet, heat butter or olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add shrimp, season with salt and pepper, and cook for 3-4 minutes on each side.

Mold the mashed plantains into bowls or on plates and top with sautéed garlic shrimp.

Garnish with fresh herbs or paprika and serve with lime wedges.