In a mixing bowl, combine the cooked shrimp with lemon juice, olive oil, granulated garlic, and cumin. Toss to coat and marinate for 10 minutes.

Heat a non-stick skillet over medium heat. Add the marinated shrimp and cook for 5 minutes until opaque and firm. Remove from heat and cool.

In a separate bowl, whisk together sour cream, mayonnaise, Worcestershire sauce, brown sugar, mustard powder, salt, pepper, granulated garlic, and cumin until smooth.

In a large bowl, combine cooked macaroni, sautéed shrimp, shallot, celery, and parsley. Pour the dressing over and gently stir to coat.

Cover and refrigerate the salad for at least 30 minutes before serving.