1. Peel the green plantains and cut them into thick rounds. Pat them dry with a paper towel.

2. Heat vegetable oil in a skillet over medium heat and fry the plantain pieces until golden and tender. Remove them and drain on paper towels.

3. Mash the garlic with the salt in a mortar and pestle or sturdy bowl until fragrant.

4. Add the fried plantains and bacon pieces or pork cracklings, then mash until chunky and combined.

5. Pour in the warm chicken broth a little at a time and continue mashing until the mixture is moist but still textured.

6. Divide the mofongo mixture into 4 portions and shape each one into a dome using a small bowl or ramekin.

7. Pat the shrimp dry and season them with adobo seasoning and black pepper.

8. Heat the olive oil and butter in a skillet over medium heat.

9. Add the minced garlic and cook for about 30 seconds until fragrant.

10. Add the shrimp and cook for 1 to 2 minutes per side until pink and cooked through.

11. Stir in the lemon juice and fresh parsley.

12. Place the garlic shrimp over or around each mound of mofongo and spoon the garlic butter sauce on top before serving.