Ingredients:

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• 1 lb Raw Shrimp

• 6-8 Garlic Cloves minced

• 1-2 Lemons

• 1/2 tsp salt

• 1 tsp black pepper

• 1 tsp oregano

• 1 tsp Adobo

• 1 tbs butter or vegan butter

• 2 tbs chopped cilantro

• 2 Green Plantains

• 2 tbs olive oil

• Avocado or grapeseed oil for frying plantains (or any oil you prefer)

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Instructions:

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Tostones Cups

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• Add oil to a small pot to deep fry

• Peel plantains and slice crosswise into fourths. Fry them until their golden on both sides

• Then mash them with a citrus press so that it takes on the shape of a bowl/mini cup

• Once all of the plantains are mashed, re-fry them again for 30 seconds to a minute

• Drain the plantain cups of any excess oil

• Immediately sprinkle with salt or adobo

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Garlic Shrimp:

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• Clean your shrimp making sure that the shells are all off.

• Next, season your shrimp with the lemon, oregano, garlic, Adobo, salt and pepper

• Mix in the seasoning making sure that everything is coated

• Warm up a skillet with olive oil. Add your shrimp one by one leaving behind as much marinade as you can. This will come in handy later on 

• Cook the shrimp for about two minutes on each side until pink

• As soon as all of your shrimp is cooked, remove them from the skillet and set aside

• Now add the butter to the same skillet you were cooking the shrimp. This will deglaze the pan and bring to life all that seasoning the shrimp left behind

• Once your butter is melted, add the rest of the shrimp marinade and 1 tbs. of chopped Cilantro. This is going to create a vibrant garlic sauce

• Be sure to only cook the sauce until the shrimp is tender. This should take a minute or less. Do not let the garlic burn.

• Once the garlic is cooked, add that reserved sauce to the shrimp

• Toss the shrimp in the sauce

• Cut the shrimp in half or in thirds for easier eating

• Add the shrimp to the plantain cups. Sprinkle with cilantro and enjoy!