Begin prepapring the green plantains by carefully remvoing the skin.
Cut the end tips of the plantains, then cut 1 inch slices.
Shallow fry the plantain slices in hot oil for 7 -10 minutes on each side.
Once tender and slightly golden, remove the plantains and rest on a paper towel lined plate.
Now start on the shrimp. Cook shrimp in olive oil and add diced tomatoes and garlic.
Season with Adobo All Purpose Seasoning and ketchup. Mix well and simmer for 3 minutes.
Finish the shrimp with a squeeze of fresh lemon juice.
Prepare the mofongo, by adding fried plantain pieces in a pilon/mortar. Mash with a splash of olive oil, butter and garlic.
Add pieces of chicharron for additional crunch.
Then add homemade mojo sauce for needed moisture.
Season with salt and mold a small bowl with the mofongo.
Remove mofongo from mold and serve shrimp over top.