Pour 2 1/2 cups (600 ml) water into a pot. Add the herbal spices and simmer for 10 minutes, then let cool. Set aside.

Trim the shrimp antennae and clean the shrimp thoroughly. In another pot, bring water to a boil, add lemon slices and 1 tablespoon salt, then add the shrimp. When the water returns to a boil, turn off the heat and let the shrimp sit, covered, for 1 minute. Remove the blanched shrimp and lemon slices, and place them in a container. Add the cooled herbal broth and Shaoxing wine.

Mix well, cover, and refrigerate to marinate for 12 hours before serving.