Thai Grapefruit Salad with Shrimp (Som Tom O) | Christopher Kimball’s Milk Street | Recipes, TV and

Ingredients

• 4 grapefruits (preferably red), segmented (see note) and seeded
• 6 tablespoons fish sauce , divided
• 8 ounces large shrimp, peeled, deveined, tails removed
• 3 tablespoons lime juice
• 3 tablespoons light brown sugar
• 2 Thai chilies, seeded and minced
• 1 teaspoon finely grated garlic
• 4 ounces small shallots, sliced into thin rings, layers separated
• 1 cup lightly packed fresh cilantro leaves
• ½ cup roasted cashews, coarsely chopped, divided