Drain excess liquid from a 12-oz. jar of salted shrimp. Combine shrimp, 2 bay leaves, 2 dried chiles, 1 sliced lemon, 1/2 tsp. black peppercorns, and 3/4 cup shaoxing (rice wine) or vodka in a medium bowl. Pour into a glass jar, seal tightly, and leave in a cool, dark place for 100 days. Store, refrigerated, for up to three years.