Mofongo de Camarones (Shrimp Mofongo)

Ingredients

• 12 large shell-on shrimp, peeled and deveined, shells reserved
• 1 teaspoon Diamond Crystal kosher salt, plus more to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground annatto
• 1/4 teaspoon ground cumin
• 4 tablespoons extra-virgin olive oil, divided
• 2 green plantains
• 3 sprigs culantro (aka recao, sawtooth coriander, or chadon beni), chopped
• 3 sprigs cilantro, chopped
• 1 small shallot, minced
• 7 garlic cloves, 4 peeled and halved, 3 peeled and whole
• 5 ají dulce sweet peppers, minced
• 1 small green cubanelle pepper, seeded and minced
• Canola oil, for deep frying (at least 2 cups)
• 1 dried bay leaf
• 4 ounces Spanish-style tomato sauce or 2 tablespoons tomato paste
• 1/2 cup light beer (Medalla Light or any pilsner)
• 2 tablespoons unsalted butter, divided
• 2 ounces chicharrones (fried pork rinds)