Peel the green or slightly yellow plantains and cut them into 1-2 inch pieces. In a large pot, boil salted water and add the plantains, cooking for 10-15 minutes until they are tender and easily pierced with a fork.

Once cooked, drain the plantains and allow them to cool slightly. Using a mortar and pestle (or a large mixing bowl with a potato masher), mash the plantains while adding minced garlic, a drizzle of olive oil or melted butter, and optional pork cracklings if desired. Continue mashing until smooth yet chunky, then season with salt and pepper to taste.

In a large skillet, heat a couple of tablespoons of olive oil or butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp, seasoning with salt, pepper, and optional paprika, cooking for 3-4 minutes on each side until pink and opaque.

To serve, tightly mold the mashed plantains onto plates, creating a hollow shape. Top with sautéed garlic shrimp and drizzle some pan juices over the dish.

Garnish with fresh cilantro or lime wedges and serve immediately.