Roasted Cherry Tomato Sauce with Shrimp



6 cups of small tomatoes, such as cherry or grape tomatoes
4 Tbs olive oil, divided
1 lb peeled and deveined shrimp
¼ cup chopped garlic (about 4 large cloves)
fine grain sea salt and freshly ground pepper to taste
2 tbs white wine (or chicken broth, for whole-30)
1 tbs balsamic vinegar
½ tsp fine grain salt
½ cup of loosely packed fresh basil, torn
1 Tbs grass-fed, pasture-raised butter (optional)