Begin by peeling two yellow-green plantains and slicing them into 1-inch thick pieces.

Heat a generous amount of olive oil in a skillet over medium heat, frying the plantain slices for 4-5 minutes per side until golden brown.

In the same skillet, reduce heat to medium-low and melt 2 tablespoons of butter along with a teaspoon of olive oil. Add 4 minced garlic cloves and sauté until fragrant.

Season 1 pound of peeled and deveined shrimp with salt, black pepper, and paprika, then add to the skillet and cook until pink and opaque.

Pour in 1 cup of chicken broth, bring to a gentle simmer for about 2 minutes, then mix in lime juice and cilantro.

Mash the fried plantains in a mixing bowl until smooth but slightly chunky for texture.

Carefully mold the mashed plantains into your desired shape using a sturdy bowl.

Place the shaped mofongo on a plate and spoon the garlic shrimp mixture over the top.