Preheat your oil to in either a small fryer or in a dutch oven on your stove top to about 350˚F. Peel the plantains and slice them into about 1 inch sections. Fry for about 7 to 8 minutes.

While the plantains are frying, in a pilon (or in a food processor if you don't have a pilon) mash together the garlic and olive oil until you get a good paste. Add in the fried plantains and chicharrónes into the pilon and mash together until completely combined. Set aside.

In a pan/skillet heat about 1 Tbsp. of olive oil, add in onions and green peppers and sauté until tender, about 5 minutes. Add in your garlic and allow it to go for about 1 minute, add in your cilantro and seasonings. Then add wine, chicken broth, and butter. Allow to cook until butter is melted and add in your shrimp allow that to cook for a couple of minutes on each side, and remove from heat.

To assemble form mofongo pack mofongo into a 1/2 container (cookie cutter, ramekin) and turn upside down and place mofongo on a plate. Top with some srhimp and pour the garlic butter sauce over the top.