Instructions: Prepare coals for grilling or preheat the broiler. Soak 6-8 long bamboo skewers in water to cover for 30 minutes.

In a medium-size bowl, combine oil, 1 tablespoon fish sauce, 1 tablespoon lime juice and 1 tablespoon sugar. Add shrimp and toss to coat with this mixture. Thread shrimp on skewers. Grill or broil until shrimp are golden and just cooked through, 2 to 3 minutes per side. Set aside.

Peel pomelo or grapefruit so that no white pith remains. Cut into segments, remove thin membranes and separate flesh into shreds or small pieces. If using grapefruit, let it drain in a colander to get rid of excess juice. Place in a bowl.

Pour peanut oil to a depth of 1 inch into a small skillet and heat to 375 degrees over medium-high heat. Add shallots and cook until golden brown and crispy, 1 to 1 1/2 minutes. Without turning off heat, use a slotted spoon to transfer shallots to paper towels to drain. Add garlic to skillet and cook until deep golden and crispy, about 1 minute. Drain on paper towels.

Heat chili and remaining fish sauce, lime juice and sugar in a small non-reactive saucepan over medium heat, stirring until sugar is just dissolved.

Cool completely, then toss with pomelo. Remove shrimp from skewers and add to the salad, along with the toasted coconut and cilantro leaves. Toss to combine.

Line a serving platter with lettuce leaves. Arrange salad on top and scatter fried shallots and garlic on top.

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