Peel and cut the plantains into 1–2 inch pieces. Boil them in salted water for about 10-15 minutes, or until fork-tender.

Using a mortar and pestle, mash the boiled plantains together with minced garlic, olive oil, and optional chicharrón. Season with salt and pepper.

In a skillet, heat butter or olive oil over medium heat. Sauté minced garlic until fragrant, then add shrimp. Cook shrimp for 3-4 minutes per side until pink and opaque.

Mold the mofongo into bowls or onto plates, top with garlic shrimp, and drizzle pan juices over it.

Garnish with cilantro or lime wedges and serve immediately.