1 pound fresh crabmeat
1/4 teaspoon brown sugar
1/4 teaspoon lime juice
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon Worcestershire sauce
1 1/2 tablespoons white sugar
1/4 teaspoon lemon zest
1 teaspoon lemon zest
1 cup water
1 1/2 tablespoons brown sugar
2 teaspoons butter, chilled and diced
1 teaspoon white vinegar
2 pounds sweet Italian sausage, casings removed
Cut each piece of crabmeat in half, leaving long strips. Sprinkle crabmeat with brown sugar, lime juice, salt and Worcestershire sauce. Mix all together. Arrange crabmeat strips on tortillas. Arrange sausage strips on the same side of crabmeat strips. Brush the sausages with brown sugar mixture, if desired. Roll the sausages in mustard and brown sugar mixture to coat, and place in a nonstick pan.
Cover loosely with a damp cloth, and chill at least 2 hours. Preheat grill for medium-high heat and lightly oil grate.
Place steamer stuffed shrimp, zucchini and onion on the grill. Brush steamer stuffed shrimp with marinade to coat and stir gently. Trim excess fat by squeezing sausage from ribs or steamer. Grill steamer stuffed shrimp 10 minutes on each side, or until easily flaked with a fork. Grill steamer stuffed shrimp 15 minutes on each side, or until shrimp turn orange.