If you like Thai food for its bright flavors, you will find this dish positively dazzling. Thais make it with pomelo, grapefruit’s thick-skinned, misshapen, and sweeter cousin. Pomelo is quite dry, and fairly easy to pull apart by hand. To prepare this salad using the juicier grapefruit, use two forks to gently tease grapefruit sections into smaller chunks. Look for unsweetened shredded coconut in natural food stores, or buy the sweetened shredded coconut available in the supermarket baking section. A little extra sweetness is welcome, and the sugar makes the coconut brown beautifully and fast. To prepare yum some-oh ahead of time, hold the toasted coconut and dried shrimp or peanuts aside until just before serving time, so that they will keep their crunch. Serve with spoons and small lettuce leaf cups for wrapping around the salad and enjoying bite by bite.