Shrimp with Parsnip Puree with Pickled Veggies

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Pickled Vegetables:

1/4 cup white wine vinegar

1/2 teaspoon sugar

Generous pinch of salt

1 cucumber, seeds removed, and julienned

1 red bell pepper, stemmed, seeded, and julienned

1 tablespoon fresh lemon zest

Parnsip Puree and Shrimp:

1/2 cup white wine vinegar

1/2 cup granulated sugar

1 (2-inch) piece fresh ginger, peeled and thinly sliced

Juice of 1 lemon

4 parsnips, peeled and chopped

2 potatoes, peeled and diced

4 cups chicken stock

1/4 cup heavy cream

1 cup unsalted butter

Kosher salt

2 tablespoons olive oil

2 cloves garlic, minced

12 large shrimp, peeled and deveined