Mofongo with Mojo Shrimp - Whole30, Paleo

For the Mojo Sauce
1 Add all of the ingredients to a small saucepan and stir to combine. Set the pan over medium-low heat and cook, stirring occasionally, until the garlic is just golden and soft, around 15 minutes. Taste for seasoning and adjust with salt as desired. Remove from heat and set aside. Leftovers can be stored in a sealed jar and refrigerated for up to 2 weeks.
For the Mofongo
1 Preheat the coconut oil in a skillet over medium-high heat until it reaches 350F. Carefully add the plantains and cook until golden brown, around 5 minutes. Flip and cook the other side until golden brown, another 5 minutes. Transfer to a bowl or tray.
2 Working in batches, add the fried plantains to the pilón and mash until almost completely smooth. Add the pork rinds and mojo sauce and continue to mash until combined. Taste for seasoning and adjust with mojo sauce as desired.
3 Rub the inside of a small bowl with a small amount of oil to prevent sticking and spoon the mofongo into it. Using the back of a spoon, press the mixture down so that it takes the shape of the bowl. Flip the bowl upside down onto serving platter and lift to release the mofongo. Cover with foil to keep warm and set aside momentarily.
For the Mojo Shrimp:
1 In a bowl, combine the shrimp, salt, pepper and paprika and toss to coat.
2 Discard all but 2 tablespoons of the oil used to cook the plantains. Return the pan to medium-high heat and add the shrimp in a single layer. Cook until the shrimp turn slightly pink, around 2 minutes. Flip and cook the second side until the shrimp are completely pink and slightly firm, around 2 minutes. Add the mojo sauce, jalapeño and cook, tossing to coat, for 2 minutes. Taste for seasoning and adjust with salt as desired.
3 Spoon the mojo shrimp overtop of the mofongo and serve immediately.