Peel and cut the plantains 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 and set aside to cool slightly.

Using a mortar and pestle, mash the cooked plantains with minced garlic, olive oil, and optional chicharrón until smooth yet slightly chunky.

In a large skillet, heat butter or olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, seasoning with salt and pepper; cook for around 3–4 minutes on each side until pink and opaque.

To serve, mold the mashed plantains onto plates or into bowls. Top with the garlicky shrimp and drizzle some of the pan juices over them.

Garnish with fresh cilantro or parsley and lime wedges. Serve immediately.