Heat oven to 350. In a medium pan over medium heat, heat oil. Cook ginger and garlic, 1 minute. Add rice and cook 2 minutes. Add milk, 1 1/4 cups water, zest, sugar, salt and pepper, and bring to a low boil; stir and cover. Reduce heat to simmer for 10 minutes. Stir in shrimp; cover and cook until shrimp are opaque. In a large pot, bring 8 inches of water to a low boil. Cut off top third of each pepper and reserve; remove seeds. Boil peppers and tops until slightly soft; place upside down on a paper towl to dry. Stir juice, basil, and cashews into rice mixture. Cover with one inch of water in bottom of dish. Cover with foil and bake until warm.