Start by mixing cooked shrimp in a bowl with freshly squeezed lemon juice, olive oil, granulated garlic, and cumin. Toss everything gently to coat the shrimp evenly. Let it marinate at room temperature for about 10 minutes.

Heat a non-stick skillet over medium heat and add the marinated shrimp. Sauté for approximately 5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Remove them from the skillet and transfer to a plate to cool.

In a mixing bowl, combine sour cream, mayonnaise, Worcestershire sauce, brown sugar, mustard powder, salt, pepper, granulated garlic, and cumin. Whisk everything together until smooth.

In a large mixing bowl, add the cooked macaroni, cooled shrimp, chopped shallots, chopped celery, and parsley. Pour the creamy dressing over this vibrant mixture. Gently fold everything together.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes.