Begin by peeling the green plantains and cutting them into 1-inch pieces. In a large pot, add enough water to cover the plantains, seasoning the water with salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 10 to 12 minutes, or until the plantains are fork-tender. Drain the water and set the plantains aside to cool slightly.

In a large mixing bowl, combine the drained plantains with a drizzle of olive oil, then use a sturdy fork or potato masher to mash until smooth yet slightly chunky. Season the mixture with salt and pepper to taste. Keep the mashed plantains warm.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add minced garlic and sauté for 1 to 2 minutes until fragrant.

Add the shrimp to the skillet, seasoning them with paprika, cayenne pepper, and salt. Cook for about 3 to 4 minutes, stirring frequently, until the shrimp turn pink and opaque. Remove the shrimp and set aside.

In the same skillet, add butter to the remaining garlic oil. Pour in the white wine and chicken broth, scraping the bottom of the skillet. Let the mixture simmer for 3 to 4 minutes until slightly thickened.

Stir in freshly squeezed lemon juice and chopped parsley into the sauce, mixing well. Taste and adjust the seasoning as necessary.

To serve, mold the warm mashed plantains into a mound on the center of your serving plates. Top generously with the sautéed garlic shrimp, allowing some shrimp to cascade over the sides.

Finish the dish by garnishing with additional fresh parsley and a sprinkle of grated Parmesan cheese if desired. Serve warm.