In a medium bow;, mix Miracle Whip and both chili sauces.
Preheat skillet filled with 1/2-1" paeanut oil to 350.
Dip shrimp in buttermilk then in cornstarch.
Deep fry the shrimp until lightly brown.
Place on 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.