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Ingredients5–6 green plantains4 tablespoons (1⁄2 stick) salted butter1 pound large shrimp, peeled and deveined (set aside 12 shrimp with tails left on for garnish) 1⁄2 cup olive oil, plus more for drizzlingSalt and ground black pepper to taste1⁄2 bunch cilantro11⁄2 cups chicken broth, dividedVegetable oil, for deep frying6 garlic cloves, peeledJuice of 1 limeDirectionsFirst, peel and slice your plantains. Cut off both ends of each plantain. Then, with the tip of your knife, cut a shallow slice down the length of the plantains at each ridge.

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