In a medium bowl, combine cooked shrimp with lemon juice, olive oil, granulated garlic, and cumin. Toss together and allow to marinate for about 10 minutes.

Heat a non-stick skillet over medium heat and add the marinated shrimp. Sauté for 4-5 minutes until shrimp turn pink and opaque. Remove from heat and let cool.

In a separate large mixing bowl, combine mayonnaise, sour cream, Worcestershire sauce, brown sugar, mustard powder, granulated garlic, cumin, salt, and pepper. Stir until smooth and creamy.

In a large serving bowl, mix the cooked macaroni, cooled shrimp, shallot, chopped celery, and parsley. Pour the dressing over and stir gently until well coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let flavors meld.

When ready to serve, give the salad a gentle stir and enjoy cold or with grilled meats.