Steps
1. Start by peeling the green plantain and cutting it into 1-inch thick slices.
2. Heat oil in a pan over medium heat. Once hot, gently fry the plantain slices for about 3-4 minutes on each side until golden.
3. Remove the fried plantains and place them on a paper towel to absorb excess oil. Then, flatten each slice using a flat surface or the bottom of a dish.
4. Return the flattened plantains to the hot oil and fry again for another 2-3 minutes until crispy. Remove and drain on paper towels.
5. For the guacamole, mash the avocado in a bowl and mix in lime juice, cilantro, minced garlic, salt, and pepper.
6. In a separate pan, add a little oil and sauté the shrimp until pink and cooked through, about 3-4 minutes. Season with salt, pepper, and optional chili flakes.
7. To assemble, place the crispy patacón on a plate, top with a generous scoop of guacamole, and finish with sautéed shrimp on top. Serve immediately and enjoy!