In medium mixing bowl, beat together egg and buttermilk. Gradually beat in flour, keeping batter smooth. Add beer, pepper, salt, and garlic powder; mix well. Trim ends from drained pickles; slice pickles 1/4-inch-thick and dry well on paper towels. Dip the drained pickles into batter mixture; coat with crushed cereal. In large saucepan, heat oil to 375 degrees. Without crowding, place coated pickle slices in hot oil; fry about 4 minutes or until slightly browned. Drain on paper towels; set aside. In large skillet, heat a little additional oil over medium heat for 30-45 seconds. Add shrimp and garlic; saute over medium heat, turning frequently, for 4-5 minutes or until shrimp turn pink. Add dill, lemon juice, and salt; stir well. Remove pan from heat; place each shrimp over a fried pickle slice. Top with pinch of pesto sauce and a few drops of vinegar. Garnish with fresh basil leaves; serve immediately.