I used to love this at Essencia in the city - now I can make my own. We served it on top of arugula as our first course at our next dinner at Adriana's. 
Causa with Shrimp served 12about 1 and 1/2 of yukon gold potatoes
1 lemon
splash of oil
salt
Aji Molido - ok this is a pepper sauce, if you can't find it I think you could substitute a roasted spicy yellow pepper pureed, but finding this stuff is probably easier!
about 1/2 pound cooked shrimp (I've been getting these baby shrimp - not the tiny cocktail ones from the farmers market up here -really tender and sweet)
2 ripe avocados
mayonaise
2 hard boiled eggs
red pepper strips
Boil the potatoes in salted water, then let cool and peel. Pass them through a ricer - we used an old chinois that I had as I couldn't seem to find one damn piece of my ricer. In a large bowl mix the potatoes with a little oil, salt and white pepper, juice of 1/2 lemon - adding more if you like and about 3 tablespoons of the Aji Molido - taste to see if you need more. Splash a little oil in a pan and put in 1 layer of potato mixture topped with a thin layer of mayo. Then do stripes of shrimp and sliced avocados spreading a little mayo over the top of them. Next another layer of potatoes and then decorate with sliced eggs with a dollop of mayo, couple shrimp and a bit of avocado and pepper strips placed around. Refrigerate until ready to serve and place on a plate with a little arugula or lettuce.
I have to tell you this funny story. When peeling the avocados and cutting them Judith - one of my Peruvian cooking friends - washed off the avocado! I said - why are you doing that? I've never heard of anyone washing a peeled avocado. She said "no negro" which translates into she didn't want any of the black peel in her dish - never even occurred to me! I guess everybody has their idiosyncrasies. I have to remove the little white stringy piece from raw eggs.
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