Peel the green plantains and cut them into 1–2 inch pieces. In a large pot, bring salted water to a boil, then add the plantains and cook for 10–15 minutes, or until they are tender when pierced with a fork.

Using a mortar and pestle or a large bowl with a sturdy fork, mash the boiled plantains while they are still warm. Incorporate minced garlic, a drizzle of olive oil or butter, and optional pork cracklings. Season with salt and pepper.

In a large skillet, heat a couple of tablespoons of olive oil or butter over medium heat. Once hot, add minced garlic, sautéing for about 1 minute until fragrant. Add the shrimp, season, and cook for 3–4 minutes on each side until the shrimp are pink and opaque.

To serve, mold the creamy mofongo into individual bowls or plate it. Gently top each with garlic shrimp and drizzle with leftover pan juices.

Garnish with fresh chopped cilantro or lime wedges and serve immediately.