Bring a small saucepan filled 2/3 of the way with water to boil. Prepare a large bowl with ice water. Once the water comes to a rolling boil, drop the shrimp in and cook them for a minute or so, until they turn pink and opaque and curl. Strain them and immediately put them in the ice water. When completely cooled, peel and devein (if not already prepared), and cut into bite sized pieces.

Heat the oil in a small frying pan to medium-low. Press the sliced shallots with a paper towel to absorb excess moisture. When the oil is hot drop in the slices of shallots making sure to spread them out. Stir occasionally and cook until golden brown (it will take about 10 minutes). Drain on paper towels and allow to cool to crisp up.

Meanwhile, prepare the pomelo by using a large knife and cutting off both ends (the rind will be quite thick), then cut off the sides. Break the pomelo in half with your hands and take out the segments from the membrane over a bowl. They should easily peel off but you can also use a small paring knife. Break up the segments into bite sized pieces.

Mix together the dressing ingredients. Add the dressing, shrimp, half the shallots, half the sesame seeds, and half the mint and cilantro to the bowl with the pomelo pieces. Mix together and plate it on a serving platter, then top with the remaining shallots, sesame seeds, and herbs.