Prepare the Peanut Dressing: In a medium bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, fresh lime juice, honey, sesame oil, grated ginger, and minced garlic until a thick paste forms. Slowly whisk in the hot water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Set aside.

Cook Noodles and Shrimp: Bring a large pot of water to a boil. Add the rice vermicelli and cook according to package directions, typically 3-5 minutes. Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. In a skillet, sauté the shrimp over medium-high heat for 2-3 minutes per side until pink and opaque. Set aside to cool slightly.

Prep the Fresh Components: While the noodles and shrimp cook, wash and thoroughly dry all your vegetables and herbs. Thinly slice the lettuce, julienne the carrots and cucumber, roughly chop the mint and cilantro, and thinly slice the scallions.

Assemble the Salad: In a very large mixing bowl, combine the sliced lettuce, cooled vermicelli noodles, julienned carrots, cucumber, chopped mint, cilantro, and most of the scallions (reserve some for garnish). Add the cooked shrimp to the bowl.

Dress and Serve: Drizzle about half of the peanut dressing over the salad and toss gently to combine everything. Add more dressing as needed until everything is lightly coated. Divide the salad among serving bowls. Garnish generously with the chopped roasted peanuts, the remaining scallions, and serve immediately with extra lime wedges on the side.