In a medium bowl, whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and red pepper flakes (if using).

Gradually add warm water, 1 tablespoon at a time, whisking until the dressing reaches your desired creamy, pourable consistency. Set aside.

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with sesame oil, garlic powder, and salt.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly, then halve or chop into bite-sized pieces if desired.

Bring a medium saucepan of water to a boil. Add the rice vermicelli noodles and cook according to package directions, typically 2-3 minutes, until tender. Drain immediately and rinse with cold water to prevent sticking. Set aside.

In a very large mixing bowl or on individual serving plates, arrange the shredded romaine lettuce as the base.

Artfully arrange the cooked vermicelli noodles, cooked shrimp, shredded carrots, cucumber matchsticks, red bell pepper slices, fresh mint, and fresh cilantro over the lettuce.

Drizzle generously with the creamy peanut dressing. Garnish with crushed roasted peanuts, fried shallots (if using), and lime wedges.

Serve immediately and enjoy this fresh and flavorful Goodness Spring Roll Salad!