Moringa is our favorite hero ingredient these days. It is a leaf that is native to the Philippines and Haiti. It is said to be twice as anti-inflammatory as turmeric. Rather than taking it in it's supplement form we love to cook with it. It has a peppery taste to it similar to arugula.Yields: 4 servings1 tablespoon avocado oil1 pound large shrimp, cleaned and deveined½ cup Moringa powder1 teaspoon minced garlic1 teaspoon lemon zest2 tablespoons Italian parsley, choppedsea salt to taste Pat the shrimp dry with a paper towel and season with sea salt. Place moringa in a medium bowl. Toss the shrimp in and keep tossing until completely coated.Heat avocado oil in a skillet over high heat. Add the shrimp. Cook for 90 sesconds on each side.Add garlic and lemon zest and continue to cook for 1-2 minutes.Remove from pan and toss with parsley.