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First of all what is meant by 'a shallot'? Since they most often consist of a couple of semi-attached bulbs, is 'a shallot' both parts or just one? Is there any standard definition of say a 'small shallot'? 

I also think a shallot is all the bulbs contained within the dry outer skin. My locally available (Northwest US) shallots seem to be larger than robm's (Midwest US, if I recall) since I can often get a quarter of a cup of minced shallot out of "a shallot." I really like it when recipes express quantity of shallot (or onion, for that matter) in weight, because then I don't have to guess what a "small shallot" is, or what "3 shallots" will be.

Ultimately, I take shallot/onion/garlic quantities as mere guidelines anyway, and will increase or decrease from the stated quantities based on circumstances, taste and whimsy.

Thanks for your input. I did a quick Google search for 'small shallot' and found that what the recipes define as a small shallot is all over the place. Here is what I found:

2 T: "1 small shallot , minced fine (about 2 tablespoons)" 

3 tsp: "3/4 teaspoon shallots, chopped (about 1/4 small shallot)" (epicurious.com)

1 T: "1 small shallot, peeled and minced (1 tablespoon)"

4 T: "1 small shallot, peeled, finely minced (about 1/4 cup)"