1. Fill a large pot with salted water and bring to a boil. Add the plantain chunks and cook until fork-tender, about 15-20 minutes. Drain and set aside.
2. While the plantains are boiling, melt 3 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1-2 minutes.
3. Add the shrimp to the skillet, seasoning with smoked paprika, cayenne pepper (if using), salt, and black pepper. Cook the shrimp until pink and opaque, about 3 minutes per side. Remove from heat and set aside, keeping the garlic butter sauce in the pan.
4. In a large mortar and pestle (or a sturdy mixing bowl if you don’t have one), combine the drained plantains, pork cracklings, and the remaining 3 tablespoons of butter. Mash everything together until you reach a chunky, cohesive texture. Add chicken broth a little at a time to loosen the mixture if it feels too dry.
5. Return the garlic butter sauce from the shrimp pan to the mashed plantain mixture, stirring to incorporate all those garlicky, buttery flavors.
6. To serve, shape the mofongo into individual mounds on plates, then top generously with the garlic shrimp. Garnish with chopped cilantro and lime wedges for squeezing over the top.

One thing Mama Lu taught me was patience and paying attention to the little details—like watching the shrimp closely so they don’t overcook and keeping the mash just a little chunky for texture. It’s these small touches that turn a dish from good to unforgettable.