I agree with GB - shallots, like onions, can differ widely in taste. And while there are different varieties, it doesn't come close to the different varieties of onions out there. Plus - just like with onions, it also depends on where & how the shallot was grown.
I cook with them often, but if using them raw, I always taste a little piece first before deciding how much to add to the recipe. Sometimes a minced sweet onion like a Vidalia is better suited to a raw recipe than a shallot, even though shallots are nearly always touted as "milder" than onions.
One thing I do like about cooking with shallots, is that they seem to "meld & melt" into recipes better than onions - leaving their flavor behind as they almost seem to disappear into the dish.
But don't feel you HAVE to use shallots in any recipe if you find you don't care for them. It's never written in stone.