Steps
1. Peel the ripe plantain and slice it diagonally into 1/2-inch thick slices.
2. In a frying pan, heat the olive oil over medium heat. Add the plantain slices and fry until golden and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.
3. In the same pan, add the shrimp, season with salt and pepper, and sauté for about 2-3 minutes until they are pink and cooked through.
4. For the guacamole, mash the avocado in a bowl, then mix in lime juice, chopped cilantro, minced garlic, and salt to taste.
5. Serve the crispy plantains topped with guacamole and sautéed shrimp. Garnish with chili flakes if desired.