Soak the dried shrimps in warm water for about 5 minutes. Rinse off water and pat dry with paper towel. Preheat a small skillet on high heat without any oil. Add in the dried shrimp and saute until fragrant and dried up further, about 5 minutes. Let them cool down. Place into a food processor and process into fine shreds. Set aside
Rinse the skillet with clean water. Preheat on fire again. Add in the peanuts and stir to roast the peanuts, but don’t burn them, about 3-4 minutes. Let them cool and chop coarsely on the food processor. Set aside
To segment the grapefruits:
Use a very sharp small knife to peel off the skin down to the white pith. Slide the knife into each segment and continue to do so until you all segments are on your plate. Cut each segments into half if you find whole segment is too large to bite. Pour off any juices on the plate as you don't want the salad to be "soupy"
To dress the salad:
Add in the shallots, fish sauce, 1 Tbsp of the chopped peanuts, 1 Tbsp of dried shrimps powder you prepared above. Toss to mix and have a taste and adjust seasonings if needed. Add in the fried shallots crisp and ready to be served immediately