Peel the plantains and cut them into 1-2 inch pieces. In a large pot, bring salted water to a boil, then add the plantains. Cook for 10-15 minutes or until tender.

Drain the plantains and transfer them to a mortar or a mixing bowl. Add minced garlic, olive oil or butter, and pork cracklings if desired. Mash until smooth yet slightly chunky.

In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Add shrimp, seasoning with salt, pepper, and paprika. Cook for 3-4 minutes per side until pink and opaque.

Mold the mashed plantains into bowls or onto plates, creating a well in the center. Place the cooked garlic shrimp on top, allowing pan juices to drizzle over the mofongo.

Garnish with fresh cilantro or lime wedges. Serve immediately while warm, paired with sautéed vegetables or Puerto Rican rice and beans.