Start by peeling the green plantains and cutting them into 1-inch thick slices. Bring salted water to a boil and carefully add the plantain slices. Cook for 10-12 minutes until fork-tender. Drain and set aside to cool.

In a mixing bowl, take the slightly cooled plantains and add a tablespoon of olive oil, along with salt and pepper to taste. Mash until smooth yet slightly chunky.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the peeled and deveined shrimp to the skillet, sprinkling paprika, cayenne pepper, salt, and pepper. Cook for 3-4 minutes until the shrimp turn pink and opaque.

Remove the shrimp from the skillet and keep warm. To the same skillet, add butter, white wine, and chicken broth, stirring to scrape up browned bits. Simmer for 3-4 minutes until it thickens.

Once thickened, remove from heat and stir in lemon juice and chopped parsley for brightness.

Spoon the mashed plantains into serving bowls, pressing down gently. Invert onto a plate to form a mound of Mofongo.

Top each mound of plantain with the garlic shrimp and drizzle ample sauce over it. Garnish with additional parsley and Parmesan cheese if desired.