Preheat oven to 400 degrees F. Lightly coat a baking sheet with oil spray.

Place the prepared butternut squash cubes in a large shallow bowl and set aside

Add the olive oil, butter and honey to a small saucepan set on low heat, stirring until warm and syrupy. Remove from the heat and cool to room temperature.

Drizzle the butter mixture over the butternut cubes and gently toss together to coat all sides of the cubes. Tip the cubes onto the baking sheet and spread them in a single layer with space between them. Sprinkle generously with salt.

Place in oven and bake for 18-20 minutes. The cubes should have a slight char to the edges and still a little firm when pierced with a toothpick. Do not over cook them as they will continue to cook a bit from residue heat. 

Remove the baking sheet from the oven and immediately transfer the cubes to a plate and allow to cool to room temperature while preparing the shrimp.

In a large skillet, set over medium heat, add the olive oil, butter, red pepper flakes and garlic. Cook for 30 seconds just until the garlic becomes fragrant.

Stir in the paprika and lemon juice. Working in batches, add only enough shrimp to cover the bottom of the pan without crowding them. Sprinkle with salt and pepper. Cook the shrimp for about 2 minutes, turning with tongs as they begin to pink up. As they become uniformly pink and in a ‘C’ shape, transfer them to a paper towel lined plate to drain. 

Proceed cooking the remaining shrimp in batches, adjusting the heat as necessary. Allow to cool to room temperature.

Insert a bamboo pick into each shrimp and then into a butternut cube. Add a fresh herb sprig to each appetizer.  Arrange the appetizers attractively on a serving plate with lemon wedges.