Start by peeling the green plantains, slice off the ends, and remove the skin. Cut into 1-inch thick pieces.

Heat about 1 inch of olive oil in a large skillet over medium heat. Add plantain pieces in batches, frying until golden brown, about 4-5 minutes per side.

In the same skillet, reduce heat to medium-low, add butter and olive oil. Once the butter melts, add minced garlic and sauté for about 1 minute until fragrant.

Season shrimp with salt, black pepper, and paprika. Add to the skillet and cook for about 3-4 minutes until they turn pink and opaque.

Pour in chicken broth, stirring to combine. Bring to a simmer for about 2 minutes. Add lime juice and chopped cilantro, then remove from heat.

In a bowl, mash the fried plantains until smooth yet slightly chunky, adding crumbled bacon if desired.

Pack the mashed plantains into a small bowl or mold to form a dome shape, then invert onto a plate.

Top the mofongo with the garlic shrimp mixture and any remaining sauce, then serve.