1-First Step: Bring a large pot of salted water to a boil. Add medium shell pasta and cook until al dente according to package instructions, typically 8-10 minutes. Drain well and rinse under cold water to cool and halt cooking, then set aside.

2-Second Step: Prepare the shrimp by peeling and deveining, if not already done. Marinate with olive oil, salt, black pepper, and lemon juice for 10-15 minutes to boost flavor before grilling.

3-Third Step: Preheat your grill to medium-high heat (around 400°F). Grill the shrimp for 2-3 minutes on each side until opaque and lightly charred. Remove from the grill and allow to cool slightly.

4-Fourth Step: In a large bowl, whisk together mayonnaise, fresh lemon or lime juice, garlic powder, mustard, sugar, hot sauce or red pepper flakes, Worcestershire sauce (or coconut aminos), kosher salt, and black pepper to form a creamy, tangy dressing.

5-Fifth Step: Add the cooled pasta, grilled shrimp, diced onion, celery, and parsley to the bowl with dressing. Toss gently but thoroughly to coat all ingredients evenly with the dressing.

6-Final Step: Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld beautifully. Before serving, taste and adjust seasoning, or add extra dressing if the pasta has absorbed too much. Garnish optionally with additional fresh herbs or a dash of Old Bay seasoning for extra oomph. Serve chilled as a refreshing main or side dish.