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In a bowl, add mashed garlic cloves, salt, black pepper and oregano. Stir to mix all the ingredients.
Reserve half of the garlic mixture.
Seasoned shrimp with the other half of the garlic mixture.
In a skillet, heat olive oil and butter over high heat until the butter has melted.
Place the fresh chopped cilantro along with the reserved garlic mixture into skillet. Sauté for 1 to 2 minutes before adding the shrimp.
Add the seasoned shrimp and squeeze the juice from ½ of a lemon. Stir to coat the shrimp with the butter garlic sauce.
Reduce heat to low and sauté the shrimp for approximately 5 to 8 minutes or until the shrimp turns pink.
Serve warm with double fried plantains (tostones) and a salad.