1. Heat a large skillet over medium-high heat and add 1/4 cup of olive oil.
2. Add the plantain slices and cook for about 5-7 minutes on each side, until golden brown. Remove and set aside.
3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
4. Add the shrimp to the skillet, sprinkle with paprika, cumin, salt, and pepper. Cook until the shrimp are pink and opaque, about 3-4 minutes.
5. Remove the shrimp and garlic from the skillet and set aside.
6. In a large bowl, mash the cooked plantains while gradually adding chicken broth until you reach a smooth consistency.
7. Mix in the lime juice, chopped cilantro, and crumbled bacon (if using) into the mashed plantains.
8. Spoon the plantain mixture onto a serving plate and top with the cooked shrimp and garlic.
9. Drizzle the remaining olive oil over the top for added richness.

For best results, ensure your plantains are green. Ripe ones will be too sweet and soft for this dish. Remember, each step is a dance, much like the ones I used to share with my abuela in our family kitchen.