1 Pomelo or ruby red -grapefruit
1 small whole cooked chicken breast
1 cup cooked shrimp
1 teaspoon chopped red chili
1 1/2 tablespoon Thai fish sauce
1 1/2 teaspoon sugar
Juice from 1 large lime
1 1/2 tablespoon chopped fresh coriander (cilantro)
1 small head red leaf lettuce
for -garnish

1/4 cup roasted peanuts,
Chopped fresh red chili, julienned for garnish

Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp to pomelo. In a small bowl mix together the chopped red chili with fish sauce, sugar, lime juice and coriander; toss with pomelo chicken mixture. Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chili slivers.

Serves 4 to 6 as a salad entree.