Start by peeling two green plantains and slicing them into 1-2 inch pieces. In a large pot, bring salted water to a boil, then add the plantain pieces. Cook for 10-15 minutes, or until they are tender and easily pierced with a fork.

Using a mortar and pestle (or a large bowl and fork), mash the boiled plantains while gradually adding minced garlic and a splash of olive oil or butter. If desired, mix in some pork cracklings for added texture and flavor. Aim for a consistency that is smooth yet slightly chunky, seasoning with salt and pepper to taste as you go.

In a skillet over medium-high heat, melt a tablespoon of butter or olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Then toss in the peeled shrimp, seasoning with salt, pepper, and optional paprika. Cook for 3-4 minutes, flipping halfway through, until the shrimp are pink and opaque.

To create your Garlic Shrimp Mofongo masterpiece, mold the mashed plantains into small bowls or onto plates. Carefully spoon the cooked garlic shrimp over the top, allowing the delicious pan juices to drizzle down the sides.

Garnish your Garlic Shrimp Mofongo with fresh herbs, like cilantro, and serve with lime wedges on the side for a zesty kick.