In a medium bow;, combine Miracle Whip and both chili sauces. Set aside
Preheat skillet filled with ½-1" peanut oil to 350.
Dip each shrimp in buttermilk and then then in the cornstarch.
Deep fry the shrimp until lightly brown. Do not overcook!
Remove shrimp from oil and place on a paper towel-lined plate to drain.
Toss shrimp in chili sauce mixture to coat.
Serve on bed of lettuce.
Top with chopped sliced green onions.