Begin by peeling and cutting the plantains into 1-inch slices and set them aside.

Heat olive oil in a large skillet over medium heat until shimmering. Fry the plantain slices for 4-5 minutes on each side until golden brown.

Melt butter in the same skillet, add olive oil, and sauté minced garlic for about 1 minute until fragrant.

Add the shrimp, season with salt, pepper, and paprika. Cook for 3-4 minutes until shrimp are pink and opaque.

Pour in chicken broth, scrape the skillet and simmer for 2 minutes. Stir in lime juice and cilantro before removing from heat.

Mash the fried plantains in a bowl until slightly chunky, folding in bacon if desired.

Scoop the mashed plantain mixture into a bowl or mold to shape it, then turn out onto a plate.

Top the molded mofongo with the garlic shrimp mixture and any remaining sauce.