Lakefront living offers the best of both worlds ... gorgeous vistas and water views -- in beautiful communities -- where neighbors are friends, and peace and tranquility reign supreme ... combined with easy access to swimming, fishing, boating, and other fun activities you can dive into right from your lake house shore or dock. Living in a lake house would feel like being on vacation every day of the year. My Daddy's cousin, Louise and her dentist husband, Bill Mellor, had gorgeous lake property in Ohio. We would often visit them in the summer and stay at their cabin-like home. It was cozy, beautifully, yet comfortably furnished and you felt instantly at home when you walked through the front door. I remember that they had a twig rocker with a big red cushion in the seat....I used to love sitting in that rocker, looking out at the lake. Anytime you felt like it, you could go down through their yard, to the dock, jump in their boat and head out across the lake to a little homestyle community restaurant. We would spend cool evenings on their front porch, catching fireflies and listening to the adults talk about the "good ole' days!" Those were magical summer memories. Who knows where we will move next, but isn't it worth the dream?
Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Peel shrimp; devein, if desired. Drizzle shrimp with 1 Tbsp. olive oil, and sprinkle with 1/2 tsp. Cajun seasoning. Thread shrimp onto skewers. Drizzle okra, onion, and bell pepper with remaining 1 Tbsp. olive oil; sprinkle with remaining 2 tsp. Cajun seasoning. Grill okra, covered with grill lid, 4 minutes on each side or until tender. Grill onion slices and bell pepper, covered with grill lid, 6 minutes on each side or until tender. Grill shrimp, covered with grill lid, 2 minutes on each side or just until shrimp turn pink.
Cut okra in half lengthwise. Coarsely chop bell pepper. Toss together okra, bell pepper, and onion in a large bowl. Remove shrimp from skewers, and toss with okra mixture, tomatoes, and Fresh Corn Vinaigrette.
Graham Cracker Crust: