Peel two green plantains, cut into 1-inch slices, boil in a pot with salt for 15-20 minutes until tender. Drain and cool slightly before mashing.

Combine cooked plantains with minced garlic and olive oil in a bowl, mash until smooth and creamy. Adjust salt to taste.

In a skillet, melt butter and add shrimp, cook for 2-3 minutes on each side. Add lemon juice and paprika, stir until coated.

Mold mashed plantains into small bowls or shapes on plates, top with shrimp and remaining garlic sauce from skillet.

Garnish with parsley and serve with lemon wedges for an extra burst of flavor.