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. In a separate bowl, whisk together the remaining Korea sauce (¼ cup + 2 Tbsp), remaining lemon juice (3 Tbsp) and olive oil. Set aside. Coat 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 in the olive oil/Korea sauce mixture and toss to coat. Continue cooking, stirring constantly, until the shrimp are well coated and cooked through, about 1-2 minutes more. Transfer shrimp to a sheet tray and refrigerate to cool completely. Top chilled shrimp with sliced scallions and serve alongside Korea spiced mayo for dipping!