Roll each banana leaf into a cone and attach a skewer on the seam. Mix the red pomelo, Readylicious® avocado, shrimp, and chili pepper in a bowl. Set aside.
Roast the chopped peanuts in a dry saucepan until golden brown.
Grate the zest from the lime and set aside. Cut the lime in half and squeeze the lime juice.
Mix the lime juice with the coconut milk, soy sauce, vegetable oil and brown sugar.
Fill each banana leaf cone with the shrimp salad, drizzle with the coconut-lime dressing, roasted peanuts and lime zest.