Sofrito is a classic condiment in Puerto Rican cuisine that can be used in many different applications. Typically all of the ingredients are pulsed in a food processor, but taking the extra time to cut all of the vegetables into a fine dice makes for a more refined presentation.
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2. Combine 4 cups of water, 2 tablespoons salt and the juice of 1 lime in a large bowl. Add the plantains and let sit for 15 minutes.
4. Transfer the plantains to the towel-lined baking sheet using a slotted spoon; blot dry with paper towels. Fry in batches until the outsides are light golden brown and the centers are tender, 6 to 8 minutes. Remove to the rack-lined baking sheet using the slotted spoon.
5. When the plantains are cool enough to handle (after 2 to 3 minutes), use the bottom of a can to flatten each plantain to 1/8 inch thick. Check to make sure that the canola oil is still at 350 degrees F. Fry the flattened plantains in batches until crispy and golden brown all over, 3 to 4 minutes. Remove to the rack-lined baking sheet with the slotted spoon. Generously salt the fried plantains and transfer the baking sheet to the oven to keep warm.
6. Heat the olive oil over medium-high heat in a large skillet. Add the onions, Cubanelles and red bell peppers and cook, stirring constantly, 2 minutes. Add the garlic and cook, stirring, another 2 minutes. Add the shrimp and oregano and sprinkle liberally with salt and pepper. Cook, stirring constantly, until the shrimp turn opaque and are just cooked through, 3 to 4 minutes. Turn off the heat and stir in the remaining lime juice and the chopped cilantro.