Shrimp Tostadas with Apricot-Cilantro Salsa and Feta | Seafood Recipes | Weber Grills | Weber US

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1½ tablespoon chopped fresh oregano leaves
• 1 teaspoon prepared chili powder
• ¾ teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1½ pound large shrimp (21/30 count), peeled and deveined, tails removed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh oregano leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 zucchini, 18 to 20 ounces total, trimmed and cut on the diagonal into ½-inch slices
• 4 firm but ripe apricots, 12 to 14 ounces total, each cut in half
• 1½ tablespoon honey, or more to taste
• 1 tablespoon fresh lime juice
• 1 to 1¼ teaspoons seeded and minced serrano chile pepper (about ½ small), or to taste
• 3 tablespoons chopped fresh cilantro leaves
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 4 flour tortillas (6 to 8 inches)
• ½ cup/55 grams crumbled feta cheese (about 2 ounces)