Pre-heat oven to 400 degrees. Line a baking sheet with aluminum foil.
Toss butternut squash cubes with 1/2 tsp olive oil and 1/2 tsp Lemon Pepper Seasoning. Arrange in single layer on lined baking sheet and roast for 20 minutes. Set aside.
Add trimmed asparagus to a shallow, microwave safe dish. Lay a very damp paper towel over top of the dish and microwave for 2 1/2 minutes. Place steamed asparagus immediately into an ice bath to stop the cooking. Pay dry and cut into bite size pieces. Set aside.
Heat 1/2 tsp olive oil over medium-high heat in a skillet. Add kale and drizzle with dijon mustard. Sauté kale, turning continuously with tongs until it turns bright green and tender (about 3-5 minutes). Set aside.
Whisk all dressing ingredients and set aside.
Rinse shrimp in a colander, then pat dry. Season with remaining Lemon Pepper Seasoning and smoked paprika on both sides.
Heat remaining olive oil over medium-high heat (aim for the higher side of medium-high) in a large skillet. Add shrimp in a single layer, being careful not to overcrowd the skillet. (You may have to do this in more than 1 batch.) Allow shrimp to cook for 2-3 minutes on one side, then flip and continue cooking until shrimp is opaque, another 2-3 minutes.
Assemble bowls with quinoa, kale, butternut squash, asparagus, and shrimp. Top with dressing and serve.