Preheat your oven to 400°F

Meanwhile, marinate the shrimp in about ½ pouch of Chimichurri for about 10 minutes

Combine the onion, mango, and avocado into a salsa, keeping the avocado as intact as possible. Toss with a squeeze of Chimichurri, and a hefty squeeze of lime

Spread the shrimp out in a single layer onto a baking sheet lined with parchment. Cook in the oven for about 8 minutes, until the shrimp are pink and cooked through

Meanwhile, heat a large pan over medium heat and add enough oil to fill ¼ way up the pan

When the oil is shimmering, add the plantains, carefully add one at a time, and fry for about 2 minutes on each side

Remove the plantains from the pan and flatten them using something with a flat surface (mug, glass, or can) to about ¼ thickness

Working in batches, return the plantains to the hot oil and cook for about 4-5 minutes, or until they're fully golden and crispy. Transfer to a cooling rack and sprinkle with flaky salt

Serve the tostones with the shrimp and salsa