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

Heat about 1 cup of olive oil in a large skillet over medium heat. Add the plantain slices and fry them for about 4-5 minutes per side until they are golden brown and crispy.

In the same skillet, add 2 tablespoons of butter and a drizzle of olive oil. Sauté 6 minced garlic cloves for about 1 minute until fragrant.

Add approximately 1 pound of raw shrimp to the skillet, seasoning with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of paprika. Cook for about 3-4 minutes.

Pour in 1 cup of chicken broth, stirring well. Allow it to simmer for an additional 2 minutes. Stir in the juice of one lime and 1 tablespoon of chopped fresh cilantro.

In a large mixing bowl, add the fried plantains and mash them until they reach a creamy yet slightly chunky texture.

Shape the mashed plantains into a dome or bowl to hold the shrimp mixture.

Place the molded mofongo onto a serving plate and spoon the garlic shrimp mixture over the top.