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Gaza Truce and Hostage Deal Faces Last-Minute Crisis

  In a dramatic turn of events, Israeli Prime Minister Benjamin Netanyahu announced that a last-minute crisis with Hamas is delaying the approval of a highly anticipated ceasefire and hostage release agreement. The deal, which was set to be approved by the Israeli Cabinet, has been put on hold as Netanyahu accused Hamas of reneging on parts of the agreement in an attempt to gain further concessions. The ceasefire, brokered by U.S. President Joe Biden and key mediator Qatar, was expected to bring a temporary halt to the 15-month conflict in the Gaza Strip and facilitate the release of dozens of hostages held by Hamas. However, Netanyahu's office stated that the Cabinet would not convene to approve the agreement until Hamas backs down from its new demands. Hamas, on the other hand, has denied the allegations, with senior official Izzat al-Rishq asserting that the militant group remains committed to the ceasefire agreement. The delay has raised concerns about the implementation of the...
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Shrimp Tacos with Avocado Salsa


Ingredients:

  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil for grilling
  • 1 lime (for juice)
  • 1 tomato, seeded and chopped
  • 1 avocado, peeled, seeded and cut into chunks
  • 1 jalapeño, finely chopped (remove seeds for less heat)
  • 1/4 cup chopped cilantro
  • Small tortillas for serving

Avocado Salsa:

  1. Combine the chopped tomato, avocado chunks, finely chopped jalapeño, and chopped cilantro in a bowl.
  2. Season with salt and pepper to taste.
  3. Add a squeeze of lime juice and mix gently.

Shrimp:

  1. In a bowl, mix the shrimp with olive oil, minced garlic, cumin, chili powder, onion powder, and kosher salt.
  2. Let it marinate for a few minutes for the flavors to meld.

Cooking:

  1. Preheat your grill (or skillet) to medium-high heat.
  2. Grill the shrimp until they are opaque and start to curl into a more-closed “C” shape, about 1-2 minutes per side.

Assembly:

  1. Warm the tortillas on the grill or stovetop until lightly charred.
  2. Spoon the avocado salsa generously over the tortillas.
  3. Top with grilled shrimp.
  4. Serve immediately with additional lime wedges on the side.


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