Ingredients

• 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
• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.