Heat 1 cup (240ml) of canola oil in a deep skillet over medium heat until it reaches 350°F (175°C). Carefully add the 1-inch (2.5cm) green plantain slices in a single layer. Fry the slices for about 4 to 5 minutes per side until they develop a deep golden-yellow color and a slightly blistered, crispy exterior. Remove with a slotted spoon and drain on paper towels.

In your wooden pilón, add the 4 cloves of garlic, 1 tsp (5g) of salt, and 1/2 cup (60g) of pork cracklings. Mash vigorously. Begin adding the warm, golden plantains a few slices at a time. Mash continuously while drizzling in the 2 tbsp (30ml) of olive oil. Form the mixture into a tight, textured mound.

In a large frying pan, heat 1 tbsp (15g) of butter and 1 tbsp (15ml) of olive oil over medium-high heat. Pat the large shrimp dry and season lightly. Sear in a single layer for 1.5 to 2 minutes per side until vibrant and opaque pink. Remove shrimp and set aside on a warm plate.

Lower heat to medium-low in the same pan. Add 5 minced garlic cloves and sauté for 30 seconds. Pour in 1/2 cup (120ml) chicken broth to deglaze. Stir in 3/4 cup (180ml) heavy cream and 2 tbsp (10g) grated parmesan. Simmer gently for 3 to 4 minutes until the sauce is thick and creamy.

Place the mound of mashed golden plantains in a shallow white bowl. Arrange the sautéed shrimp generously over the top. Drizzle the thick creamy garlic sauce heavily over the shrimp. Garnish with chopped fresh parsley and a dusting of paprika. Serve immediately.