For the sauce:
Cook the potatoes in a pot with water and salt. Once ready, peel and mash the potatoes until obtaining a puree.
Add olive oil, yellow chili pepper and lemon juice to the potatoes and knead until obtaining a smooth and compact dough.
Mold the potatoes in a rectangular shape and set aside.
Blanch the shrimp in boiling water for a couple of minutes, then season with lemon and salt.
For the sauce, first wash and cut the cherries into halves. Mix the lemon juice, water, ginger and sugar in a blender or with a hand blender. Put in a hot pan and add Sriracha, salt and pepper. Wait for 4 to 6 minutes, until the sauce is thick and bound.
Pour some sauce over the potatoes and then the shrimp. Decorate with diced avocado, chives or more sauce on the plate.
