When a recipe calls for a "shallot", how big a one is normal? I see many different sizes, some even double

Curious, that moment, when you unpaper one shallot and find two. You are the chef, so decide.

Great question - I wonder this a lot myself. I'd say the average sized shallot I see is about 1 to 2 inches long and 1 inch wide. I think the size is probably much more dependent on the recipe - you'd want to hold back on a vinaigrette or tartar where the shallot is raw, but if you were cooking the shallot - you'd have a lot more wiggle room.