In a large pot, bring salted water to a boil. Add the plantain pieces and cook for about 15 minutes, or until they are tender. Drain and set aside.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet and season with salt, black pepper, paprika, and cumin. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through. Pour in the chicken broth and let it simmer for an additional 2 minutes. Remove from heat.

In a large bowl, mash the cooked plantains with a fork or potato masher. Gradually mix in the remaining olive oil until well combined.

Fold in the cooked shrimp mixture into the mashed plantains, mixing gently to combine.

To serve, mold the mofongo into a bowl or mound shape on a plate. Garnish with fresh cilantro if desired and serve with lemon wedges on the side.