In a medium bowl, combine cooked shrimp, lemon juice, olive oil, granulated garlic, and cumin. Toss well to coat the shrimp evenly in the marinade, then let it sit for 10 minutes.

Heat a frying pan over medium heat. Once hot, add the marinated shrimp and sauté for about 5 minutes, or until the shrimp turn pink and opaque. Remove from heat and let cool slightly.

In a large mixing bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, brown sugar, mustard powder, and a pinch of salt and pepper. Add extra granulated garlic for flavor.

In a large bowl, combine cooked macaroni, sautéed shrimp, chopped shallot, celery, and parsley. Gently fold the ingredients together.

Pour the creamy dressing over the pasta and shrimp mixture, tossing everything together until evenly coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Toss lightly before serving.