Bring a pot of water to boil, add some salt and Elbow Macaroni (12 ounce). Cook for about 6 minutes.
While the pasta is cooking, dice the Celery (2 stalk).
Dice the Red Bell Pepper (1/2) and Green Bell Pepper (1/2)
Dice the Onion (1)
In a pan, add Cooking Oil (2 tablespoon), diced celery, red pepper, green pepper and onion. Cook for 2-3 minutes until tender then remove them from the pan and place them into a bowl.
Once the macaroni is done, rinse under cold water and drain.
In a pot, add 4-5 cups of water, Garlic (2 tablespoon), Kosher Salt (to taste) and bring to boil. Once the water starts to boil, add Medium Shrimp (1.5 pound). Boil for exactly 3 minutes.
After 3 minutes, drain the shrimps and combine with macaroni in a bowl. Add Mayonnaise (3/4 cup) and Sour Cream (1/2 cup). Mix to evenly coat the pasta.
Add the cooked vegetables and mix well before adding Ground Black Pepper (2 teaspoon), Dried Dill Weed (1/2 teaspoon), Dried Chives (1/2 tablespoon), Dried Parsley (1 teaspoon), Coarse Ground Mustard (1/2 teaspoon), Smoked Paprika (1/2 teaspoon) and Garlic Powder (1/2 tablespoon).
Mix well then cover and let it sit in the fridge for at least 4 hours before serving.