To make the causa: Peel the taro. Place the water and the peeled taro in a large pot over medium high heat. Cook until tender, about 25-30 minutes. Once it’s ready and still hot, pass it through a ricer or use a fork to mash it. It has to have a very fine texture. Add the yellow pepper, oil, lime juice and salt. Cover with a clean kitchen cloth and set aside. Season the shrimp with salt and pepper. Place the olive oil in a medium skillet and cook the shrimp for 2-3 minutes on each side. Remove and set aside.