In a small bowl, whisk together 2 Tbsp Korea sauce, 1 Tbsp lemon juice, mayonnaise and a pinch of kosher salt. Refrigerate until ready to serve.\nIn a separate bowl, whisk together remaining Korea sauce (¼ cup + 2 Tbsp), remaining lemon juice (3 Tbsp) and olive oil. Set aside.\nCoat a medium skillet with canola oil and heat over medium-high heat. Add in the shrimp. Once the shrimp are almost fully cooked, about 4 minutes, add the olive oil\/Korea sauce mixture and toss to coat. Cook, stirring constantly, until the shrimp are coated and cooked through, about 1-2 minutes more. Transfer shrimp to a sheet tray and refrigerate to cool completely.\nTop chilled shrimp with sliced scallions and serve alongside spicy Korea mayonnaise for dipping!