Shrimp with Parsnip Puree with Pickled Veggies

For the pickled vegetables: Whisk together the vinegar, sugar, and salt. Place the cucumber, red pepper , and lemon zest in a medium mixing bowl. Pour the dressing over the vegetables. Toss gently to coat. Chill the vegetables and let stand for 1 hour before serving. For the puree: In a sauce pot, combine the vinegar, sugar, ginger, and lemon juice. Simmer the mixture over medium-low heat until big bubbles start to form and it becomes a light syrup. Reduce until thickened. Remove the pot from the heat. Meanwhile, in a large pot, combine the parsnips, potatoes, and chicken stock , and bring to a boil. Cook until both the parsnips and potatoes are fork tender. Drain the parsnips and potatoes, and mash with the heavy cream , butter, and ginger syrup until smooth. Season the parsnip -potato mash with salt, to taste. Heat a large saute pan over medium-high heat and add the olive oil, garlic , and shrimp. Cook the shrimp for about 3 minutes, or until cooked through. On a warmed serving platter, make a bed of parsnip puree, top with the shrimp , then top the shrimp with the pickled vegetables and some of the juice.