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)