Peel the green or slightly yellow plantains and cut them into 1–2 inch pieces. In a large pot, bring salted water to a boil and add the plantain pieces. Cook for 10–15 minutes until they are fork-tender. Alternatively, for a richer flavor, fry the pieces in hot oil until golden brown, which will take about 5-7 minutes. Drain and set aside.

In a large mortar and pestle, or using a bowl and a sturdy fork, mash the cooked plantains with the minced garlic and 2-3 tablespoons of olive oil or melted butter. If using pork cracklings, include them for added crunch. Season with salt and pepper to taste. Continue mashing until the mixture is smooth yet slightly chunky.

In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the remaining minced garlic and sauté for about 1 minute or until fragrant. Add the peeled and deveined shrimp, seasoning with salt and pepper, and cook for 3-4 minutes on each side until they turn pink and opaque.

To serve your Garlic Shrimp Mofongo, take a generous portion of the mashed plantain mixture and shape it into a mound on each plate. Top the mofongo with the garlic shrimp, ensuring to drizzle any flavorful pan juices over the top.

Garnish the plated Garlic Shrimp Mofongo with fresh cilantro and serve lime wedges on the side. Enjoy immediately while it’s warm.