Heat a skillet over medium heat. Add 2 tablespoons avocado oil and the diced butternut squash. Let cook for 10 minutes, stirring every 2-3 minutes.

Add the cut asparagus and stir into the squash. Cook for another 5 minutes stirring occasionally.

Add the minced garlic and remaining 2 tablespoons of avocado oil.  Add the thawed shrimp to the skillet.

Lightly squeeze lemon wedges into skillet. Add the lemon wedges to the skillet and stir together. Cook over medium heat for another 10 minutes or until shrimp is heated through.

Remove from heat. Transfer to a large serving dish and serve immediately.

Store leftovers in a covered glass container in the fridge for up to 5 days.