Heat about ½ inch of canola oil in a frying pan over medium heat (350°F). Peel and slice the plantains into 1-inch thick pieces. Fry for about 10 minutes until golden brown.

Melt a tablespoon of butter in a small pan, add minced garlic and crushed bouillon, sautéing for 2-3 minutes. Mash the fried plantains and combine them with garlic powder, salt, and sautéed garlic mixture.

Pack the mashed plantain mixture into a small bowl lined with plastic wrap. Invert onto a plate to release the mofongo.

Melt two tablespoons of butter in a skillet, add shrimp, lime juice, garlic powder, and parsley. Sauté shrimp for about 2-3 minutes until pink.

Arrange the sautéed shrimp around the mofongo on the plate and garnish with parsley.