Peel the unripe green plantains and cut them into 1-inch slices.

Heat 1 to 2 inches of olive oil in a skillet over medium heat until shimmering, then fry plantain slices for 4 to 5 minutes on each side until golden brown.

In the same skillet, lower heat and add a tablespoon of butter and a splash of olive oil, then sauté minced garlic for about 1 minute.

Add the peeled and deveined shrimp to the skillet with sautéed garlic, season, and cook for 3 to 4 minutes until shrimp are pink and opaque.

Stir in chicken broth and let it simmer for about 2 minutes before adding lime juice and chopped cilantro.

Mash the fried plantains in a mixing bowl until maintaining a creamy yet chunky consistency.

Shape the mashed plantains into a dome or bowl shape on a plate.

Spoon the garlic shrimp mixture generously over the mofongo mound and serve immediately.