Cut eggs lengthwise in half. Carefully remove yolks and place in small bowl; reserve egg white halves.

Mix yolks, mayonnaise, pesto, garlic, salt and red pepper until mix throughout. Stir in chopped shrimp.

Carefully spoon yolk mixture into egg white halves. (This mixture can be refrigerated for up to 24 hours.)

Before serving, top each half egg with whole shrimp. Serve immediately.