Roasted Shrimp With Corn and Burst Tomatoes - Fresh-Pressed Olive Oil

Ingredients

• 1/4 cup dry white wine
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon hot red pepper flakes or more to taste
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1 pound large shrimp, peeled and deveined
• 1 pint red cherry tomatoes
• 2 ears sweet corn, husked, cut crosswise into 1-inch wheels
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh cilantro or parsley
• Crusty bread for serving