Using a knife or scissors, devein shrimp with the shell on by making a shallow slit down the middle of the back to expose the black intestine. Remove the intestine with the blade of you knife. (Optional: Peel shell off at this point, if you don’t want to eat at the end.) In a bowl, toss shrimp together with coconut milk, turmeric and 1 tablespoon of the fish sauce, reserving the rest for sauce to marinate. Set aside.

While shrimp is marinating:
*Peel jicama, cut in half and slice into thin matchsticks.
*Peel skin and slice pomelo into bite-sized wedges or chunks.
*Reserve juice from pith of pomelo.
*Rinse and thinly slice radishes into thin rounds.
*Peel and mince ginger and garlic. Mince chile.
*Pick mint leaves off stems and mince.

In a small bowl, combine remaining 1 tablespoon fish sauce with sugar, 2 tablespoons water and juice of half the lime. Stir well to dissolve the sugar. Stir in garlic and ginger.

Heat grill or sauté pan with 2 tablespoons oil. Once hot, remove shrimp from marinade and place directly into pan. Cook until shrimp turns pink and shell is crispy, 2 to 3 minutes each side.

Toss jicama and pomelo with rice wine vinegar, minced mint, a dash of salt and any remaining pomelo juice. Plate alongside shrimp and dipping sauce.