Easy, Traditional MEXICAN BLISS

Actress and producer Eva Longoria shares the mouthwatering recipes she has collected while south of the border

- EVA LONGORIA

Despite growing up in south Texas, it wasn't until filming CNN's Searching for Mexico that Eva Longoria really discovered the variety and wonder of Mexican food-and that inspired her to write her new cookbook, My Mexican Kitchen. "It's the food I grew up eating, the recipes and stories shared by all the people I met on my travels, and the dishes I was inspired to create when I got home," she shares. Taste the goodness tonight!

SHRIMP AGUACHILE
Serves 8

1. Prepare a large bowl of ice water. Fill a Dutch oven with 4 cups water. Add 1 tbsp. salt and shrimp, set over medium-high; cook 6 to 8 min. Drain shrimp and transfer to ice bath. Drain again, remove tails, and halve lengthwise. Place in a bowl and refrigerate.

2. Cut 1 mini cucumber into large chunks and transfer to a blender. Add lime juice, serrano, cilantro, garlic and remaining salt. Blend 1 to 2 min.

3. Put shrimp in a bowl and pour chile water over. Cover; chill 15 min. to 1 hr.