Peel the ginger, cut into thin strips, cook in boiling water for 3 minutes, put on a sieve, dry.
For vegetable salsa, peel and cut into very small cubes celery, radish, cucumber, pickled daikon. Mix, add a little vegetable oil, salt and sugar.
Peel the shrimp, put on a film, cover with a second layer of film and lightly beat off. Season with salt and pepper, arrange on plates, drizzle with yuzu juice and olive oil.
Lay the vegetable salsa and pickled gooseberries around the edges - they play the role of capers in this dish. Garnish with ginger sticks and cherry jelly, sprinkle with chopped green onions and serve.