Spicy Coconut Shrimp with Spicy Mango Basil Salsa and Lime Jasmine Rice

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Salsa: 

1 mango, peeled and finely diced

3 scallions, sliced

5 basil leaves, julienned

1 lime, juiced

Kosher salt and freshly ground black pepper

Shrimp:

2 fresh jalapenos, sliced

3 cloves garlic, thinly sliced

1/2--inch piece ginger, peeled and grated

2 tablespoons dark brown sugar

2 tablespoons soy sauce

1/2 lime, zested

1/4 cup coconut milk

Small handful basil leaves, torn

2 tablespoons vegetable oil

1/2 teaspoon salt

15 grinds pepper

1 pound peeled, deveined shrimp

Lime Jasmine Rice, recipe follows

Lime Jasmine Rice:

1 cup jasmine rice

3/4 cup coconut milk

3/4 cup water

Pinch salt

1/2 lime, zested