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

Name: Shrimp Tostadas with Apricot-Cilantro Salsa and Feta | Seafood Recipes | Weber JP
Ingredients: extra-virgin olive oil; chopped fresh oregano leaves; prepared chili powder; ground cumin; kosher salt; freshly ground black pepper; large shrimp (21/30 count), peeled and deveined, tails removed; zucchini, 510 to 570 grams total, trimmed and cut on the diagonal into 12-millimeter slices; firm but ripe apricots, 340 to 400 grams total, each cut in half; honey, or more to taste; fresh lime juice; to 1¼ teaspoons seeded and minced serrano chile pepper (about ½ small), or to taste; chopped fresh cilantro leaves; flour tortillas (15 to 20 centimeters); 55 grams crumbled feta cheese (about 2 ounces)

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Ingredients

extra-virgin olive oil
chopped fresh oregano leaves
prepared chili powder
ground cumin
kosher salt
freshly ground black pepper
large shrimp (21/30 count), peeled and deveined, tails removed
zucchini, 510 to 570 grams total, trimmed and cut on the diagonal into 12-millimeter slices
firm but ripe apricots, 340 to 400 grams total, each cut in half
honey, or more to taste
fresh lime juice
to 1¼ teaspoons seeded and minced serrano chile pepper (about ½ small), or to taste
chopped fresh cilantro leaves
flour tortillas (15 to 20 centimeters)
55 grams crumbled feta cheese (about 2 ounces)