Peel the green plantains by cutting off the ends, making a shallow score lengthwise along the skin, and then prying off the peel. Slice the peeled plantains into 1-inch thick rounds.

Heat 4 cups of vegetable oil in a large deep pot or skillet to 350-375°F (175-190°C). Fry the plantain slices in batches for 5-7 minutes per batch, until they are light golden and tender, but not crispy. Remove with a slotted spoon and drain thoroughly on a plate lined with paper towels. Keep warm.

In a large mortar and pestle (pilon), add 4 peeled garlic cloves and a generous pinch of salt. Mash until a smooth garlic paste forms.

Pat the peeled and deveined shrimp very dry with paper towels. Season generously with 1/2 tsp salt and 1/4 tsp black pepper.

In a large skillet, melt 4 tbsp unsalted butter and 1 tbsp olive oil over medium heat. Add 6 minced garlic cloves and 1/4 tsp red pepper flakes (if using). Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcrowd the skillet; cook in batches if necessary to ensure even cooking.

Remove the skillet from heat. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh parsley. Toss to coat the shrimp.

Return to the mortar and pestle. Add the garlic paste you prepared earlier, along with 1/4 cup of olive oil. Mix well.

Add a handful of the warm fried plantain slices to the mortar. Begin mashing with the pestle. Once partially mashed, add a portion of the crushed pork rinds. Continue to mash, incorporating the plantains, pork rinds, and garlic-oil mixture.

Repeat, adding more fried plantains and pork rinds in batches, mashing until all ingredients are combined into a cohesive, somewhat chunky mixture. The texture should be rustic, not completely smooth.

Gradually add the 1/4 cup of warm chicken broth, 1 tablespoon at a time, mixing thoroughly with the pestle until the mofongo is moist and pliable but not mushy. Adjust the consistency to your preference. Taste and adjust salt if needed.

Form the mofongo mixture into individual balls (about 3-4 inches in diameter) using your hands. Using the back of a spoon or your thumb, create a deep well in the center of each mofongo ball. If you have mofongo molds or small bowls, you can press the mixture into them, creating the well as you go.

Place a generous spoonful of the cooked garlic shrimp into the well of each mofongo ball.

Spoon some of the delicious buttery garlic sauce from the shrimp skillet over the mofongo and shrimp for extra flavor.

Garnish with fresh cilantro, if desired, and serve immediately with lime wedges on the side for squeezing.