In a large resealable plastic bag, combine the oil, pesto, lemon juice, garlic, and pepper; add the shrimp. Seal bag and turn to coat.

Refrigerate for 30 minutes (Not longer or the lemon juice will start to cook the shrimp). Drain and discard marinade.

On four metal or soaked wooden skewers, thread shrimp.

Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once. Makes 4 servings.