Warrior is a low-cohumulone hop, so I don't think it is necessary to substitute another hop for FWH. That being said, I see more and more recipes with about half of the initial bittering charge a FWH with CTZ or chinook and the other half a bittering charge of magnum or warrior at 60 minutes. Kelsey McNair's Hop Fu that took gold twice at NHC comes to mind.
Amarillo and Simcoe are one of my favorite combos of hopping. Right up there with cascade and centennial. The only time I have used Amarillo, Simcoe, and Citra together was in a dry hop APA and that may have been one of my favorite dry hop combos. Dank, Piney, Flowery, Citrus, Tropical notes. All fantastic hoppy goodness. I don't think that will be very one dimensional. I wouldn't waste Amarillo as a FWH hop. Too hard to get and the aromatics are too fantastic!
For a 10 gallon batch, I would double all of your late hop additions and quadruple you 0/WP and dry hop additions or 3oz./5 gallons at zero and dry hop. You could even double or at least multiply by 1.5 times the 5 minute addition to really hop burst that mother!
And/Or move the 15 minute addition to 10 minutes.
I would pick one crystal malt only and eliminate the other for only 5% of your grist. Keep the malt bill clean and simple.
Yeasts are fine (I don't prefer Irish Ale yeast, but different strokes for different folks!
My go to is WLP007)