Peel and cut plantains into 1-inch chunks.

Fry plantains in medium heat oil until golden brown and slightly crispy. Drain on paper towels.

Mash fried plantains with garlic and bacon in a mortar or bowl. Add olive oil or butter while mashing until cohesive. Season with salt and pepper.

Shape mofongo into mounds or balls and set aside.

Heat olive oil and butter in a skillet over medium heat. Add garlic and sauté 30 seconds.

Add shrimp, paprika, red pepper flakes, salt, and pepper. Cook until shrimp turn pink, 3–4 minutes.

Squeeze lime juice over shrimp and stir to coat.

Spoon shrimp on top of each mofongo mound, garnish with parsley, and serve immediately.