Boil the shrimp with your favorite seasonings, peel and chill. If using large shrimp I always slice in half and it still looks like you have a whole shrimp on the cracker.

In a food processor or mini processor mix the cream cheese, pickled jalapeño peppers and the cilantro until well blended and you only have very small pieces of the cilantro and jalapeños. You want to be about to squeeze this through a decorators tip.

Take a shrimp and squeeze a "ruffle" of the cream cheese mixture around the back side for the shrimp. Put the shrimp on the plantain chip (or cracker) and drizzle with some of the chimachurri. Garnish with a cilantro leaf if not using the chimichurri.