Spicy Shrimp with Crispy Plantain and Avocado Cream

Heat olive oil in a large skillet over medium-high heat.  Pat dry shrimp and season with salt and pepper. Add to pan and cook for 1 minute. Add garlic and turn to cook for another minute. Add butter and red pepper flakes, and cook until melted. Remove from heat, add lime juice and toss to coat. Serve hot with crispy plantains and top with avocado cream.  For Crispy Plantains Heat 2 inches of oil into a pan over medium-high heat.  Slice skin of plantain and remove before slicing plantain into 1-inch slices.  In batches, cook plantain in oil for 4-5 minutes. Remove from oil and cover with parchment paper. Using a coffee mug or small plate, press down on each piece of plantain to flatten it down. Place back into the oil and fry for another 2-3 minutes, frequently turning until golden and crisp. Remove from oil and season with salt to taste. Drain well and serve hot.  For Avocado Cream In a food processor, add all ingredients except salt and pepper. Pulse until well combined and smooth—season with salt and pepper to taste.