In a mixing bowl, combine peeled and shelled shrimp with lemon juice, olive oil, granulated garlic, and cumin. Toss gently to coat evenly and let it marinate for about 10 minutes.

Heat a non-stick skillet over medium heat and add the marinated shrimp. Sauté for approximately 5 minutes, or until pink and opaque, stirring occasionally.

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

In a large mixing bowl, combine cooked macaroni, sautéed shrimp, chopped shallot, diced celery, and chopped parsley. Pour the creamy dressing over and gently stir.

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