Melt 2 tablespoons of butter in a large heavy skillet over high heat. Add in the shrimp and season with salt and pepper. Stir, cooking until the shrimp turns pink which should take about 3 minutes. Remove from heat and set aside.
In a small mixing bowl, make your vinaigrette by combining all ingredients in the bowl and whisking together.
Pour half of the vinaigrette over the shrimp and toss the shrimp to coat.
Place the Asian greens and cilantro into a large salad bowl. Add in shrimp, cilantro, almonds, and water chestnuts. Add wonton strips just before serving.
Drizzle over remaining vinaigrette as well as the peanut sauce. Serve immediately.
This salad is best served immediately and does not keep well in the fridge, especially once dressed.