Peel and slice the plantains into 1–2 inch pieces. Bring a pot of salted water to a boil, then add the plantains and cook for 10–15 minutes until fork-tender.

Once cooked, use a mortar and pestle to mash the plantains while warm, incorporating garlic, olive oil or butter, and optional pork cracklings.

In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant. Add shrimp and season. Cook for 3–4 minutes per side.

Mold the mashed plantains onto plates, top with garlic shrimp, and drizzle with pan juices.

Garnish with cilantro and serve with lime wedges.