Begin by peeling two firm green plantains. Slice them into 1-inch chunks and have them ready for frying.

Heat about 1 cup of olive oil in a large skillet over medium heat. Once hot, carefully add the plantain chunks and fry for 4-5 minutes on each side until golden brown.

In the same skillet, reduce heat and add 2 tablespoons of butter along with 1 tablespoon of olive oil. Once melted, add minced garlic and sauté for about 1 minute.

Add 1 pound of shrimp to the skillet. Season with salt, black pepper, and paprika. Cook for about 3-4 minutes until shrimp are pink and opaque.

Pour in ½ cup of chicken broth and let simmer for 2 minutes. Stir in lime juice and cilantro just before taking off heat.

Mash the fried plantains in a mixing bowl until smooth. If desired, mix in crumbled bacon.

Shape the mashed plantains into a dome using a bowl or mold.

Invert the molded mofongo onto a plate, top with garlic shrimp, and drizzle with remaining sauce.