Start by peeling two green plantains and slicing them into 1-inch pieces.

In a large skillet, heat about 1 cup of olive oil over medium heat until shimmering, approximately 5 minutes.

Carefully add the plantain slices in batches, frying each piece for about 4-5 minutes per side, until they turn golden brown and crispy.

Remove the fried plantains with a slotted spoon and drain on paper towels.

Using the same skillet, lower the heat and add 2 tablespoons of butter and 1 tablespoon of olive oil.

Once the butter melts, add 4 cloves of minced garlic and sauté for about 1 minute until fragrant.

Stir in 1 pound of shrimp, seasoning with salt, ½ teaspoon black pepper, and 1 teaspoon paprika. Cook until shrimp are pink and opaque, about 3-4 minutes.

Pour in 1 cup of chicken broth and let it simmer for an additional 2 minutes.

Stir in lime juice and cilantro off the heat, then mash the fried plantains in a bowl until smooth.

Spoon the mashed plantains into a mold or shape them into domes.

Place the molded plantains on serving plates and top with garlicky shrimp.