Peel the ripe plantains and slice them into thick rounds about an inch wide. In a pot filled with water, add the plantain slices and bring to a rolling boil over high heat. Allow them to cook for around 15 minutes until they're fork-tender and can be easily pierced.

While your plantains are boiling, heat a frying pan over medium heat and drizzle in the olive oil. Add the minced garlic to the pan, stirring frequently, and sauté for about 2–3 minutes, or until the garlic becomes fragrant and turns a light golden color.

Once your garlic is ready, toss the peeled and deveined shrimp into the pan. Season with salt and pepper, sautéing for about 4–5 minutes until the shrimp turns pink and opaque.

After your plantains are tender, drain them and transfer to a large mixing bowl. Introduce your sautéed garlic and shrimp mixture into the bowl. Using a fork or a potato masher, combine everything thoroughly until you achieve a smooth, chunky texture.

With your mofongo mixture well combined, take a portion in your hands and mold it into a ball or a mound shape.

Plate your beautifully shaped mofongo while it's still warm, and consider garnishing with extra sautéed garlic or a sprinkle of freshly chopped herbs for added flair.