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Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Season shrimp generously with Kosher salt, then sear for 2–3 minutes per side, until cooked through. Remove from the pan and toss with Momofuku Sweet & Spicy Korean BBQ Sauce. Reserve for later.
Add 3 cups of water and the 2 cups of whole milk to the skillet and bring to a boil, scraping up any browned bits. When the liquid is boiling, slowly add the grits, while constantly whisking. Season with about 2 teaspoons of Kosher salt. Lower the heat to medium low and continue whisking for 5 minutes. Cook for another 20–25 minutes until very thick, stirring every few minutes. (If the grits aren’t thickening, try increasing the heat a touch and stir. If they are thickening too quickly, lower the heat.) When thick, whisk in 4 tablespoons of butter until melted.
Make 3 small wells in the grits and crack in the eggs. Cover and cook on low for 5 minutes, until the eggs are just starting to set. Remove from the heat.
Combine chopped shallot with freshly-squeezed lemon juice, and let it marinate for 2–3 minutes. Stir in cilantro and 1 tablespoon of olive oil and season with Kosher salt.
To serve, spoon the marinated shrimp over the grits and top with the cilantro mixture. Drizzle with Momofuku Chili Crunch.